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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. 


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
  • 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


  1. In a mixing bowl, combine the all-purpose flour, rice powder, semolina, cumin seeds, and salt.

  2. Add curd and gradually add water to form a thick batter (drop consistency). Allow the batter to rest for at least 20-30 minutes.

  3. Add chopped onion, green chillies, ginger, curry leaves and baking soda to the batter. Mix well and set aside.

  4. 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).

  5. Take a small portion of the batter using your fingers or a spoon and drop it gently into the hot oil.

  6. 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.

  7. 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.

  8. Serve the Mysore bondas hot with coconut chutney or sambar.

Tips & Tricks

  1. Adding a pinch of baking soda just before frying makes the bonda soft and fluffy.

  2. Maintain medium heat while frying the bondas.

  3. The batter consistency should be of drop and not pouring consistency.

  4. Serving depends on the portion serving size of the bondas.

Leena Kohli
Recipe by

Leena Kohli


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