Mysore Bonda
16-11-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Batter
1 cup all-purpose flour (maida)
½ cup rice flour
1 cup yogurt (curd)
2-3 green chilies, finely chopped
1-inch piece of ginger, grated
2 tablespoons coconut pieces, finely chopped
1 teaspoon cumin seeds
2 tablespoons coriander leaves, finely chopped
A pinch of baking soda
Salt, to taste
For Frying
Oil, for deep frying
Instructions:
Prepare the Batter
In a large mixing bowl, combine all-purpose flour, rice flour, and salt. Mix well.
Add yogurt gradually while stirring to form a thick, lump-free batter.
Add chopped green chilies, grated ginger, coconut pieces, cumin seeds, and coriander leaves to the batter. Mix well.
Sprinkle a pinch of baking soda into the batter and give it a quick stir. Let the batter rest for 15-20 minutes.
Heat the Oil
In a deep-frying pan or kadai, heat enough oil for deep frying over medium heat.
To check if the oil is ready, drop a small piece of batter into the oil. If it rises to the surface immediately, the oil is at the right temperature.
Shape and Fry the Bondas
Wet your hands slightly, take a small portion of the batter, and shape it into a rough round ball.
Gently drop the batter balls into the hot oil, taking care not to overcrowd the pan.
Fry the bondas in batches, turning them occasionally, until they are golden brown and crisp on all sides.
Drain the Bondas
Remove the fried bondas from the oil using a slotted spoon.
Place them on a plate lined with paper towels to drain any excess oil.
Serve Hot
Mysore Bondas taste best when served hot. Pair them with coconut chutney, tomato chutney, or a bowl of warm sambar for a delightful experience.
Tips:
For extra flavor, you can add a pinch of asafoetida (hing) to the batter.
Ensure the batter is thick; a runny batter will absorb too much oil.
Always fry the bondas on medium heat to ensure they cook evenly.
Enjoy your homemade Mysore Bondas with family and friends! This crispy snack is sure to be a hit at any gathering.
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