Mysore bonda is made with maida or all-purpose flour. But I have used wheat flour or atta here. The taste and texture of these is good & fluffy even when made with wheat flour. There is a nutty flavor that comes from the atta. Yogurt and soda are the ingredients that make these light. If you do not like the nutty flavour then you can make these with maida. For health reasons, do choose organic all-purpose flour or at least unbleached flour. Mysore bonda is similar to goli baje from the Mangalorean cuisine. These are usually served with coconut chutney. However they go well with any chutney or even with tiffin sambar. More Snacks recipesMaddur vadaAloo bondaChurumuriBread rollGobi 65Punugulu

Preparation

  1. Add 1 cup flour to a mixing bowl. I have used atta, you can also use maida. Please note that the flavor of atta is prominent in these bondas. We like it so i use atta.
  2. Add rice flour and soda.
  3. Add salt. I added half tsp sea salt.
  4. Add cumin, green chili and ginger.
  5. Add finely chopped onions or coconut. Also add chopped coriander leaves.
  6. Mix them up once. Add curd.
  7. Pour water.
  8. Make a thick batter. Sprinkle more water or curd if needed.
  9. It must not be of pouring consistency but of drop consistency. Keep the batter aside till the oil heats up.

How to make mysore bonda

  1. Check if the oil is hot by dropping a small portion of batter. It must steadily rise and not sink. Regulate the flame to medium high. It must not be low or too high.
  2. When the oil is hot, take about 1 tbsp batter. Shape it gently and drop in hot oil.
  3. They will puff up in few seconds. Keep stirring and fry on a medium flame.
  4. Mysore bonda takes little longer to fry than other fritters. Fry them until crisp and golden.
  5. Remove them to tissue. Mysore bonda is best served hot with a chutney. Related Recipes

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