Mysore Bonda

Name: Mysore Bonda
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup All-purpose Flour; 0.25 cup Rice Powder; 0.25 cup Semolina (suji) (optional); 1 tsp Cumin Seeds; 0.5 tsp Salt (as per taste); 0.5 cup Curd; 0.25 cup Water (as required); 1 medium-sized Onion (chopped); 2 Green Chillies (chopped); 1 tsp Ginger (chopped); 0.25 tsp Baking Soda; 3 sprigs Curry Leaves (chopped); Oil for Frying

by Leena Kohli (@leenakohli)

5.0

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From 3 ratings

Prep Time

30min

Cook Time

20min

Total Time

50min

IndianBreakfastAppetiserSnackVegetarian

Mysore Bonda, a tasty and popular snack from South India, combines simple ingredients like all-purpose flour, rice flour, cooking soda and curd. This famous snack is loved for its unique texture- crunchy and golden outside, soft and fluffy inside. It is perfect for gatherings and can be served and enjoyed with coconut or any other chutney of your choice.

Ingredients

3 Servings

1cup
All-purpose Flour
1/4cup
Rice Powder
1/4cup
Semolina (suji) (optional)
1tsp
Cumin Seeds
1/2tsp
Salt (as per taste)
1/2cup
Curd
1/4cup
Water (as required)
1
medium-sized Onion (chopped)
2
Green Chillies (chopped)
1tsp
Ginger (chopped)
1/4tsp
Baking Soda
3sprigs
Curry Leaves (chopped)
Oil for Frying

Method

In a mixing bowl, combine the all-purpose flour, rice powder, semolina, cumin seeds, and salt.
Add curd and gradually add water to form a thick batter (drop consistency). Allow the batter to rest for at least 20-30 minutes.
Add chopped onion, green chillies, ginger, curry leaves and baking soda to the batter. Mix well and set aside.
Heat oil in a deep frying pan over medium-high heat. (To test oil readiness, drop a bit of batter in it. If it rises quickly, it’s ready).
Take a small portion of the batter using your fingers or a spoon and drop it gently into the hot oil.
Fry the bondas in batches, making sure not to overcrowd the pan. Fry them until they turn golden and crisp. Keep stirring occasionally for even frying.
Once cooked, remove the bondas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the Mysore bondas hot with coconut chutney or sambar.

Tips & Tricks

Adding a pinch of baking soda just before frying makes the bonda soft and fluffy.
Maintain medium heat while frying the bondas.
The batter consistency should be of drop and not pouring consistency.
Serving depends on the portion serving size of the bondas.