• Home /
  • Products /
  • Instant Mixes /
  • Bajji Bonda Mix
  • Bajji Bonda Mix

    Nutritional Values per 100g (approx.)

    • Energy (kcal)342
    • Protein (g)12
    • Total Fat (g)2.7
    • Saturated Faty acid (g)0.4
    • Trans Fat (g)0
    • Cholestrol (mg)0
    • Carbohydrate (g)67.4
    • Sugars (g)0
    • Sodium (mg)1500


    Bengal Gram Flour, Rice, Salt, Red Chilli Powder, Ajowan, Sodium Bicarbonate and Asafoetida.

    Usage direction
    • Batter preparation: Mix 1 cup of GRB Bajji Bonda mix with 3/4th cup of water.
    • Stir well into smooth batter.
    • To prepare Bajji: Dip the slices of Potato, Raw Banana, Brinjal, Onion, Capsicum or Bajji chilli in GRB Bajji Bonda mix batter and deep fry in heated edible vegetable oil till golden brown.
    • Serve hot with tomato sauce or coconut chutney.
    • To prepare Aloo Bonda: Heat edible vegetable oil (2 tbsp) add mustard (1/2 tsp) and gram dal(1/2 tsp) till it spatters.
    • Add ginger paste (½ tsp) and garlic paste (1 tsp) and sauté for 2 minutes.
    • Add 1½ cups of finely cut onion (3 Nos.) cut green chilli (1 tsp) and sauté on low flame for 5 minutes.
    • Add a pinch of turmeric, cooked, peeled and mashed Potatoes (5-6 Nos) and salt to taste and mix well.
    • Add finely cut coriander leaves and lemon juice (1 tsp), mix well and make small balls.
    • Dip the balls in the GRB Bajji Bonda mix batter and deep fry till light brown.
    • Serve hot, crispy Aloo Bondas with sauce.
    • To prepare Onion Pakoda: Mix 1 cup of GRB Bajji Bonda mix with 2 cups of julienne cut onions (3-4 Nos), ginger paste (½ tsp), garlic paste (½ tsp), cumin (½ tsp) and finely cut curry leaves (1 tsp).
    • Add ¼ cup (60ml) of water while kneading into a dough
    • Deep fry Pakodas till brown colour and serve hot, crispy Pakodas with sauce.
    • Cup is a container of your choice.