Mysore bonda recipe
By Swasthi on August 10, 2022, Comments, Jump to Recipe
Mysore bonda recipe – Crisp fried, fluffy and light snack. Mysore bonda is one of the popular snacks served in tiffin centers in Karnataka & Andhra. Bondas are made with stuffings like potato mixture or mix vegetables. But these are plain bondas that are lightly spiced but turn out crisp with a soft, fluffy and light texture inside.
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 recipes
Maddur vada
Aloo bonda
Churumuri
Bread roll
Gobi 65
Punugulu
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
10. 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.
11. When the oil is hot, take about 1 tbsp batter. Shape it gently and drop in hot oil.
12. They will puff up in few seconds. Keep stirring and fry on a medium flame.
13. Mysore bonda takes little longer to fry than other fritters. Fry them until crisp and golden.
14. Remove them to tissue.
Mysore bonda is best served hot with a chutney.
Related Recipes
Recipe card
Mysore bonda recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup wheat flour ( or maida or organic all purpose flour)
- ¼ cup rice flour (or 4 tbsp corn flour)
- ½ tsp baking soda (cooking soda)
- ½ tsp salt (or as needed)
- ½ cup curd (plain yogurt or dahi)(slightly sour works well)
- 3 to 4 tbsps water (use more if needed)
- ½ tsp cumin (or jeera)
- 1 tbsp onions ( or coconut fine chopped)
- 1 to 2 green chili (deseeded and chopped)
- ¼ to ½ tsp ginger (chopped or grated)
- 2 tbsp coriander leaves or cilantro (chopped finely)
- oil (for deep frying)
Instructions
Preparation for bonda
- Add flour, rice flour, salt, soda, jeera to a mixing bowl,
- Add chopped onions, chilies, coriander leaves and ginger.
- Pour curd and 3 tbsps water.
- Mix well to make a thick batter of dropping consistency. The batter must not be of pouring consistency.
- If needed sprinkle more water or curd. Keep the batter aside until the oil turns hot.
How to make mysore bonda
- Heat oil in a deep fry pan.
- Check if the oil is hot by dropping a small portion of the batter to the oil.
- Batter has to rise steadily and not sink.
- Shape 1 tbps of batter in between your fingers. Drop them in oil.
- Regulate the flame to medium and keep stirring to cook evenly.
- These bondas usually take some time to fry well and get cooked inside. So keep stirring and fry.
- When they turn crisp and golden, remove them to a plate.
- Serve mysore bonda with chutney or sambar.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Nice
Hi,
Can I make these vadas in a paddu mould?
Thanks
Hi,
They won’t taste like bonda if you fry them in paddu mould. You can take a look at this rava appe recipe here
These Mysore bonda were a blast at the party. So crisp even after cooling down. Thank you for the recipe
Glad to know Sudha. Thank you so much!
Your recipes are amazing. We never got to eat mysore bonda much because they are made with white flour. Tried your recipe with wheat flour and have been making them at least twice a month. These Mysore bondas are our favorite at home. Thank you
Glad you like them Deepti. Thank you so much for trying and sharing back.
Thanks for this recipe. This was such a welcoming change.
Glad you like them Raji. Thank you
చాలా బాగుందండి
Thank you
Thank you for sharing the recipe, came out really well
Glad to know Deepika
Hi swasthi….
Thank you for the recipe…
I made it today, but they did not come as soft… They were little hard…. Followed the instructions…. Where did I go wrong???
Hi Mythri
These bondas turn out light and soft due to the addition of curd and soda. Any changes in the measurements will alter the texture. If you followed the recipe as is then it must be the consistency of the batter or the soda didn’t activate. Too thick consistency or more rice flour can make them hard. Give another try and check. Hope this helps.
I have been wanting to make these since a long time but all the recipes i came across use maida,which i normally avoid. This was the first recipe which used wheat flour and it turned out abolutely amazing. They were so tasty that it was polished off in no time.Thanks for sharing.
Welcome Winnie
Glad to know! Yes maida is used normally.
Did exactly method from the instructions. The bondas soaked up so much of oil. It was so unhealthy. Unsure if this is how mysore bondas are supposed to be. Taste was good just a feedback from my experience.
Hi Sandy
I think you did not make the batter right. If the consistency of the batter is runny they will turn soft and soak up oil. Did you check my video to know where you went wrong? That should help you.
Mysore bonda is really a delicious snack …
I made it seeing this recipe it was really very tasty everyone loved it.. ??
Glad to know!
Thank you
Can we make without soda
Hi Sumaiya
I haven’t tried. You may aerate the batter a little longer by beating with your hand for 3 mins and try. It may work out.
If you are trying it without soda then i think you should keep the batter ready before 2-3 hours…
Tried it , turned out really good.
Just mention how many minutes to fry the bondas.
Thanks a lot
You are welcome.
Glad they turned out good. Frying time depends on the kind of stove, flame etc. Thanks for trying
Hi Swasthi.
This is a really easy and forgiving recipe. I used maida and since I didn’t have rice flour, I substituted glutenfree flour (GF flour has rice flour in it). Turned out really awesome. Thank you for this recipe.
Hi Vasudha
You are welcome! Glad to know the recipe worked out well. Thank you
Can I make mysore bajji using air fryer?
Hi Sharan
You can’t fry battered foods in air fryer.
Hi! I was wondering, in the directions it says to add green chili but in the recipe it doesn’t list this and doesn’t give an amount. How much green chili should there be? Thanks!
Hi Grace,
I added one deseeded and chopped green chilli. You can use more or less to suit your taste. thanks for the mention I will update
Hello
.. Iam from hyderabad…. I want to know… Whether I have to leave the batter for a while before frying…. And one more thing… Rice flour is not available.. Then what is the replacement of rice flour…..
Plz help me..
With Regards… ?
Shirin
Hi Shireen,
Glad to know you. You can make the mysore bonda immediately after making the batter. If you set the batter aside, then you should add the soda later just before frying.You can make your own rice flour by blending little rice in a small mixer jar. This flour must be fine. You can use corn flour or maida instead of rice flour but the texture will not be the same. Hope this helps.
I tried it today and they turned out super delicious. We all liked it very much. It didn’t absorb oil at all and they were very flaky inside. Thanks for posting wonderful recipes. The best thing is your tips. They are very helpful.
Whenever I want to cook something I am directly searching in your website. Till now I have never prepared Gutti Vankaya gravy curry. I am so used to dry version that I never thought of making it. But now I am going to try gravy version and will post you soon.
Happy Dussehra to you all and have a wonderful day Swasthi!
Hi Sk,
Thanks a lot for the wishes. Wish you all too a very happy Vijayadashami.
Thanks for trying the recipes and sharing the outcome. Makes me really very happy. Yes do try gutti vankaya gravy. Tastes very good with rice, ghee and some vadiyalu or appadalu.
🙂
Hi… Mam. I like ur recipes so much…. If i hav any dought in cooking i just follow ur recipes in my home…. Love u so much ur recipes… Really superb i means a lot mam… Thank u
Hi Taj,
Thank you so much for following the recipes. So happy to know they are useful.
Thanks again
🙂
Hi, mysore bonda came out well,but oil observed more while frying, what’s my fault?
Hi Nandini,
The reasons can be using cold curd, more soda or runny batter. The batter must be thick like shown in the picture. When you drop it with a spoon it must fall at one time like a lump and should not flow. I guess you may have gone wrong here.
Thank you?
Hey,
Is soda compulsory in the recipe.
Thank you
Regards
Deepthi
Hi Deepthi
Yes if you dont use they may turn hard.