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.
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.
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 plain yogurt (thick curd 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)
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.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes