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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
Prep Time
5
minutes
Cook Time
20
minutes
Total Time
25
minutes
Servings
3
Author
Swasthi
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:
231
kcal
|
Carbohydrates:
45
g
|
Protein:
6
g
|
Fat:
2
g
|
Cholesterol:
5
mg
|
Sodium:
620
mg
|
Potassium:
161
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
110
IU
|
Vitamin C:
6.8
mg
|
Calcium:
71
mg
|
Iron:
2.7
mg