Make a fine paste of ginger and green chillies, adding little water.
Mix this paste with all the ingredients in step 1 and let it set for about 4 to 5 hours.
After 4 or 5 hours, add all the ingredients in step 2 and mix well.
The batter should not be very thick or runny, it should be a little wetter than the vada batter.
Heat oil in a deep pan, called in step 3, for deep frying the bonda.
Once the oil is heated through, drop small balls of the batter into the oil carefully, fry the bondas in high flame while turning them in between.
Serve the hot bondas with peanut chutney or any pickle of choice.
