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Mysore Bonda
Mysore Bonda is a traditional Indian recipe for a classic snack of deef fried yoghurt and flour balls flavoured with chillies and ginger that are deef fried to cook and which make and excellent Diwali treat. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mysore Bonda.
prep time
10 minutes
cook time
5 minutes
Total Time:
15 minutes
Additional Time:
(+2 hours draining)
Makes:
250ml
Rating: 
Tags : Chilli RecipesVegetarian RecipesMilk RecipesItaly Recipes
Also known as Mysore bajji, maida bonda and mangalore bonda this is a recipe for vegetarian fried dumplings made with flour, yogurt and spices. They are crispy on the outside and fluffy inside. They originate from Mysore, Karnataka and are typically served either as a snack or for breakfast.
Ingredients:
120g (1 cup) Maida/plain (all-purpose) flour
3 tbsp Rice flour
Salt
1/4 tsp Baking soda
1/2 tsp Cumin seeds
1 tsp Ginger, Chopped
1 tsp Green chillies Chopped
250ml (1 cup) Curd (or strained yoghurt)
Method:
Mix together the curd or yoghurt in a bowl. Beal well until frothy then, whilst beating, add in the flour, rice flour, salt and cumin seeds.
You should have a tick batter of dropping consistency. If too thick add a little more weater. If too thin add a little more curd/yoghurt. Cover the bowl and set aside to rest for 3-4 hours.
To prepare the Mysore bonda: Add the chillies and ginger to the curd mixure, mixing well to combine.
Place a pan over medium heat. Once oil add the oil. The oil is hot emoght so that when you drop a small portion of the batter into the oil tit raaises to the surface rather than sinking.
Take 1 tbsp of the batter between your fingers then use your thumb to drop in the oil. Add several pieces of batter, but do not over-crowd the pan. Regulate the heat under the pan to maintain the heat and use a slotted spoon or spider to occasionally turn the batter so they cook evenly.
The bondas take a while to cook well, so that they're heated through so keep turing over and frying until they turn crisp and golden brown.
At this time remove with a slotted spoon or spider and drain on kitchen paper as you fry the next batch.
Serve warm with chutney or sambar.
