mysore bonda recipe

Mysore Bonda Recipe | Mysore Bajji Recipe | Ulundu bonda recipe

Mysore Bonda Recipe | Mysore Bajji Recipe | Ulundu bonda recipe

Mysore bondas are deep fried pakoras or dumplings prepared with refined flour, rice flour and curd which are spiced up with some desi spices. These super yummy and mouth drooling bondas are crispy outside and fluffy inside. Mysore bondas make a very delightful treat for any party or serve them as snack with a steaming cup of tea.

This popular snack from Mysore cuisine is really easy to prepare. These delectable round shape fritters or bonda taste super when served steaming hot with any Indian dip like green coriander chutney or coconut chutney. It takes no time in making these Mysore bondas. So, here is a simple, quick and easy to follow recipe for Mysore bondas with step-by-step pictures. Go ahead and try out this recipe and impress your dear ones. Enjoy!

Directions

Making:

In a big mixing bowl add the following ingredients for making the mysore bonda- 1 cup refined flour, ¼ cup rice flour, ½ cup curd, ½ tsp cumin seeds and 2 green chilies (finely chopped), 1 inch finely chopped ginger piece, ¾ tsp salt or to taste and 1/3 tsp baking soda.

mysore bonda recipe

Mix everything really well. Now add water in little quantity to prepare a smooth batter. Whisk the batter more for 2 to 3 more minutes. Keep the consistency of the batter little thick and dense. For this much quantity of batter ¾ cup of water is been used.

mysore bonda recipe

Cover and keep the batter aside for 5 to 10 minutes to set and then use to make the bondas. After 10 minutes are over, add some green coriander to the batter and mix really well.

mysore bonda recipe

Take enough oil in a wok for frying the bondas and place it on flame to heat. To check if the oil is heated well, drop some batter into it. If the batter immediately starts floating on the surface, that means the oil is sufficiently hot. The oil for frying bondas should be heated well.

mysore bonda recipe

Take little amount of batter in your hands and drop it in the oil. The size of bondas can be small or big as per your desire.

mysore bonda recipe

The bondas have started rising to the surface, turn the sides and continue frying until they get golden brown in color. When the bondas turn golden brown, drain them out on a plate with kitchen paper towel to remove the excess oil. Hold the ladle over the wok so that extra oil drains back to it. Continuing making the bondas until the whole batter is utilized.

mysore bonda recipeServing:

Lip smacking and mouth drooling Mysore bondas are ready. It takes 4 to 5 minutes for frying bondas at one time.

mysore bonda recipe

These steaming hot Mysore bondas are crispy from outside and soft from inside. Serve them steaming hot with any Indian chutney or dip as side assortment like green coriander chutney, mint chutney, sweet chutney or tomato ketchup and relish eating.

Suggestions:

  • While making the batter make sure you don’t give it too thin consistency. Keep the batter little thick in consistency, even dense than the batter used for making pakoras.

Mysore Bonda Recipe | Mysore Bajji Recipe mysore bonda recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Refined flour – 1 cup (125 grams)
  • Rice flour – ¼ cup (50 grams)
  • Curd – ½ cup
  • Coriander leaves – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Green chilies – 2 to 3 (finely chopped)
  • Ginger – 1 inch piece (finely chopped)
  • Salt – ¾ tsp or to taste
  • Baking soda – ⅓ tsp
  • Oil for frying
Instructions
  1. In a big mixing bowl add the following ingredients for making the mysore bonda- 1 cup refined flour, ¼ cup rice flour, ½ cup curd, ½ tsp cumin seeds and 2 green chilies (finely chopped), 1 inch finely chopped ginger piece, ¾ tsp salt or to taste and ⅓ tsp baking soda.
  2. Mix everything really well. Now add water in little quantity to prepare a smooth batter. Whisk the batter more for 2 to 3 more minutes. Keep the consistency little thick and dense. For this much quantity of batter ¾ cup of water is been used. Cover and keep the batter aside for 5 to 10 minutes to set and then use to make the bondas. After 10 minutes are over, add some green coriander to the batter and mix really well.
  3. Take enough oil in a wok for frying the bondas and place it on flame to heat. To check if the oil is heated well, drop some batter into it. The batter immediately starts floating on the surface, the oil is sufficiently hot. The oil for frying bondas should be well heated.
  4. Take little amount of batter in your hands and drop it in the oil. The size of bondas can be small or big as per your desire.
  5. The bondas have started rising to the surface, turn the sides and continue frying until they get golden brown in color. When the bondas turn golden brown, drain them out on a plate with kitchen paper towel to remove the excess oil. Hold the ladle over the wok so that extra oil drains back to it. Continuing making the bondas until the whole batter is utilized.
  6. Lip smacking and mouth drooling Mysore bondas are ready. It takes 4 t 5 minutes for frying bondas at one time. These steaming hot Mysore bondas are crispy from outside and soft from inside. Serve them steaming hot with any Indian chutney or dip as side assortment like green coriander chutney, mint chutney, sweet chutney or tomato ketchup and relish eating.

 

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