This recipe is actually prepared in Maida in some tea shops. We used to prepare this bonda at home in whole wheat flour. By preparing this bonda in whole wheat flour adds taste and nutrition to this snack.

      Perfect evening snack even liked by kids. So soft and tasty like a banana sponge cake. So flavourful bonda because of the banana and the addion of ghee. Easy to prepare snack item. This snack can be stored for three to five days in airtight containers. Evening with a hot cup of chai no words to explain the taste. Recipe adopted from here.

Kerala Tea stall Bonda

Preparation Time: 10 minutes (Fermentation time 1.5 hours)
Cooking Time: 20 minutes
Cuisine: Kerala
Serves: 15-18 bondas


Whole Wheat Flour/ Atta- 1 1/2 cups
Jaggery, grated- 3/4 cup
Water- 1/2 cup
Salt- pinch
Small Banana/Palayam Kodan Pazham (A small banana variety found in Kerala)- 2 big
Baking Soda/ Soda podi- 1/4 teaspoon
Cardamom powder- 3-4 pods
Coconut, chopped- 1/4 cup (optional)
Ghee- 1 teaspoons
Oil, for frying- 1 cup

Fried Whole wheat Banana cake


  • In a pan add the grated jaggery and water and allow to boil once to dissolve the jaggery in water to remove the dirts. No need to check consistency.
  • In a bowl mash the banana and add the jaggery water by straining through a sieve to collect dirts.
  • Now add the salt, baking soda and cardamom powder and mix well.
  • Add the wheat flour a tablespoon at a time and mix well with hands without any lumps. The batter should not be thick or thin. 
  • Heat a teaspoon of ghee in a pan and roast the coconut till light brown colour.(optional)
  • Add the grated coconut with ghee and mix well.You can able to hold the batter and roughly form small balls. Add water or wheat flour if necessary to get the proper consistency.
  • Allow to sit this batter for about 1.5-2 hours.
  • Heat oil in a pan till smoking hot and reduce the flame to low and start fry the bondas.
  • Take a lemon sized batter by dipping hand inside a bowl of water to prevent sticking and drop the batter inside the oil and fry on low flame till the surface becomes deep brown colour.
  • Drain the bondas from oil and keep on top of kitchen towel to takeout excess oil.
  • Note: These Bondas can be prepared in Maida/ All purpose Flour as well.
  • If you do not get Palayamkodan banana you can replace the banana with any small banana variety you get.
  • You can avoid adding banana and increase the Soda powder to half a teaspoon.
  • Cooking in low flame is essential to cook the inside of the bondas. If you fry them in high flame outside will cook fast and raw batter stays inside.
  • Add turmeric powder or yellow colour if you are preparing bonda using maida.

Kerala Bonda