Mysore bonda
If cooking is your passion, then you have to prepare this amazing Mysore bonda. The delicious flavours of Mysore bonda are sure to bring a smile to your face. It’s nutritious and can be prepared within minutes, making Mysore bonda an ideal for home parties or small get-togethers. Now, you can easily prepare this comfort Mysore bonda at home. This Mysore bonda tastes as delicious as the one cooked in restaurants. Mysore bonda can easily be prepared by those who are new to cooking. Impress your loved ones with this delicious Mysore bonda that is oozing with rich and awesome flavours. Try this amazing Mysore bonda today. Curated by parveen, this Mysore bonda will impress your loved ones.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup wheat flour ( maida or organic all purpose flour)
- 1/4 cup rice flour (4 tbsps)
- 1/2 tsp baking soda (cooking soda)
- 1/2 tsp salt (or as needed)
- 1/2 cup plain yogurt (thick curd or dahi)(slightly sour works well)
- 3 to 4 tbsps water (use more if needed)
- 1/2 tsp cumin (or jeera)
- 1 tbsp onions ( or coconut fine chopped)
- 1/4 to 1/2 tsp ginger (chopped or grated)
- 2 tbsp coriander leaves (chopped finely)
- oil (for deep frying)
How to make the recipe
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Add flour, rice flour, salt, soda, jeera to a mixing bowl,
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Add chopped onions, chilies, coriander leaves and ginger.
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Pour curd and 3 tbsps water.
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Mix well to make a thick batter of dropping consistency. The batter must not be of pouring consistency.
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If needed sprinkle more water or curd. Keep the batter aside until the oil turns hot.
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Heat oil in a deep fry pan.
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Check if the oil is hot by dropping a small portion of the batter to the oil.
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Batter has to rise steadily and not sink.
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Shape 1 tbps of batter in between your fingers. Drop them in oil.
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Regulate the flame to medium and keep stirring to cook evenly.
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These bondas usually take some time to fry well and get cooked inside. So keep stirring and fry.
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When they turn crisp and golden, remove them to a plate.
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Serve mysore bonda with chutney or sambar.
