Mysore Bonda is one of the most popular snacks originating from Mysore (Karnataka). It can be served as an evening snack with Chutney, Sambhar and a cup of coffee or added to a breakfast platter along with Idly, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering bonda will surely put a smile on your face.
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- All purpose flour (Maida) - 1 cup
- Rice flour - 1/4 cup
- Salt - 1 Tsp or to taste
- Baking soda - 1/2 Tsp
- Cumin seeds - 1/2 Tsp
- Yogurt - 1/2 cup (sour yogurt works the best)
- Water - 3/4 cup
- Ginger - 1 Tsp (finely chopped)
- Green chili - 1 (finely chopped)
- Curry leaves - 6 to 8 (roughly chopped)
- Coriander leaves - 2 Tbsp (finely chopped)
- Oil - To fry the bondas
- To make batter, mix all the dry ingredients together - All purpose flour, rice flour, salt, baking soda and cumin seeds. Add yogurt, mix it well. Now add the water to make thick batter. Add remaining ingredients - ginger, green chili, curry leaves and coriander leaves. Set aside for about 15-20 minutes. Batter will be light and fluffy.
- Heat the oil on medium heat. To check if the oil is ready, put little batter in the oil. The batter should sizzle and come up but not change color right away. If oil is very hot, bondas will not cook through and will not be crispy.
- Place about 2 Tbsp of batter into the oil with your fingers . Fry bondas in small batches. Fry them until golden brown from all sides. This should take about 3-4 minutes.
- Mysore bonda should be crispy from outside and soft inside.
- Serve them with coconut chutney, tomato chutney or any chutney of your choice.
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