Mysore Bonda Recipe: An extremely popular deep-fried snack from South Indian cuisine, made with plain flour. It is known for its round ball-shaped soft texture, hence the name “bonda” recipe. It is a popular street food and evening snack served with spicy chutney, along with strong coffee or masala chai, appealing to all age groups.
Many may wonder about the difference between the popular Goli Baje or Mangalore Bonda and this Mysore Bajji recipe. The main difference lies in the size. Goli Baje are small-sized dumplings, whereas Mysore Bajji consists of larger-sized dumplings. Apart from the size, the spices used may vary, and Goli Baje may have more toppings like dry coconut, coriander, and ginger. Although these spices can also be added to Mysore Bajji, reducing the difference to just one aspect. Therefore, I did not share this recipe previously, as the Mangalore Bajji recipe was considered sufficient. However, due to numerous requests for this recipe, I have decided to post it separately.
Furthermore, here are some additional tips, suggestions, and variants for the Mysore Bonda recipe. Firstly, to achieve ball-sized dumplings, the batter dough should have a medium thickness. It should neither be too thin nor too thick, as it may not easily slide through your fingers and could absorb more oil. Secondly, these bondas should be deep-fried in small batches, and the batch number depends on the size of your frying pan. Additionally, while dropping these dumplings into hot oil, ensure they are placed as close together as possible to attain the round ball-like shape. Lastly, avoid preparing these bondas in advance; they should be served immediately after preparation to prevent them from turning soggy or releasing excess oil.
Ingredients: Mysore Bonda Recipe
- 1 cup curd
- ¾ tsp salt
- 1 tsp baking soda
- 2 cups maida/plain flour
- 2 chillies, finely chopped
- 1-inch ginger, finely chopped
- Few curry leaves, chopped
- 2 tbsp coconut, shredded
- 2 tbsp coriander, finely chopped
- 1 tsp cumin
- Oil, for frying
Mysore Bonda Recipe Instructions:
- In a large bowl, take 1 cup curd, ¾ tsp salt, and 1 tsp baking soda. Mix well until the curd turns frothy.
- Add 2 cups maida and mix gently, adding more curd if required, and beat in one direction until the batter turns elastic.
- Add 2 chopped chillies, 1-inch chopped ginger, few chopped curry leaves, 2 tbsp shredded coconut, 2 tbsp chopped coriander, and 1 tsp cumin. Mix well to combine.
- Cover and let the batter rest for 4 hours. After 4 hours, beat it further for a minute.
- Dip your hand in water, pinch a ball-sized batter, and drop it into hot oil on medium flame.
- Fry until the bonda turns golden brown and crisp.
- Drain the Mysore Bajji and enjoy with chutney.
Conclusion:
Mysore Bonda Recipe, with its soft, round ball-shaped texture and flavorful ingredients, is a beloved snack in South Indian cuisine. While similar to Goli Baje or Mangalore Bonda, its larger size and unique taste set it apart. With proper preparation and attention to detail, you can enjoy these delicious bondas as a delightful treat, perfect for any occasion
FAQs about Mysore Bonda Recipe
What is the difference between Mysore Bajji and Goli Baje?
The main difference lies in the size. Mysore Bajji consists of larger-sized dumplings, whereas Goli Baje are small-sized dumplings. Additionally, the spices used may vary, and Goli Baje may have more toppings like dry coconut, coriander, and ginger.
Can I prepare Mysore Bonda in advance?
It’s best to avoid preparing Mysore Bondas in advance, as they are ideally served immediately after frying. Preparing them ahead of time may cause them to turn soggy or release excess oil.
What is the consistency of the batter for Mysore Bonda?
The batter should have a medium thickness, neither too thin nor too thick. It should be elastic and easily slide through your fingers when mixed, ensuring the perfect texture for the bondas.
How long should I fry Mysore Bondas?
Fry the bondas in small batches over medium flame until they turn golden brown and crisp from all sides. The exact frying time may vary depending on the size of the bondas and the temperature of the oil.
What are the recommended accompaniments for Mysore Bonda?
Mysore Bonda is typically served with spicy chutney and pairs well with strong coffee or masala chai. It makes for a delightful evening snack or street food, enjoyed by all age groups.
