Mysore bonda recipe
Bonda are a deep fried snack food from Karnataka cuisine. These are served with some chutney or sambar.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 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)
How to make the recipe
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.
NUTRITION (estimation only)
Calories: 231kcal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Cholesterol: 5mg | Sodium: 620mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 6.8mg | Calcium: 71mg | Iron: 2.7mg