Mysore bonda is an authentic Karnataka snack recipe prepared with all-purpose flour and curd. Learn this fluffy delicious deep-fried Mysore bonda with the help of a video.
After my marriage, I first tasted this yum soft and fluffy Mysore bondas in a Udupi restaurant and it was super yum. The first attraction for me was the fluffiness and lightness.
Although I don’t like to use all-purpose flour/flour in my kitchen when some yum recipes like this call for maida I can’t resist. Of course, you can do Mysore Bonda with wheat flour also, but with some compromise in the softness.
To satisfy the guilty conscience of using maida to some extent, I always use organic maida in my kitchen (of course rarely). At least homemade recipes are definitely healthy than outside food 😉
Mysore bonda recipe | How to make soft Mysore bonda
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Mysore Bonda recipe | How to make soft Mysore Bonda
Equipment
- Deep frying pan
Ingredients
- Ingredients:
- 1 cup all-purpose flour
- 2 tsp rice flour or corn flour
- ¾ tsp salt as per taste
- ¼ tsp baking salt
- 2 tbsp coriander leaves chopped
- 2 tsp green chillies chopped
- 1 tbsp ginger chopped
- 1 cup curd beaten
- Oil to deep fry
Instructions
- Recipe:
- In a mixing bowl, take all purpose flour/maida.
- Add rice flour to it. Instead of rice flour, you can use corn flour also.
- Also, add required salt and some baking salt.
- Some chopped coriander, green chillies and finely chopped ginger.
- Mix all the dry ingredients with fingers first.
- Now add a cup of thick beaten curd/yogurt.
- Combine all the other stuff with curd properly to make Mysore Bonda batter.
- The batter should be having a soft and holdable consistency. Not too thin or thick. Adjust adding curd/flour accordingly.
- At the stage check the salt and add if you want more. If there is more salt adjust with an additional tbsp of flour and curd.
- How to fry Mysore bondas:
- Heat enough oil to deep fry. The heat required for this recipe is medium-high which means not smoking hot but hot enough to fry.
- You can check the heat by dropping a small bit of the batter. The bit should come up slowly to the top(correct heat). Not too fast(very hot)or not sitting at the bottom (less hot).
- Now scoop out a lemon sized batter using fingers or ladle and drop carefully into the hot oil.
- Do not crowd the pan and fry in medium heat. You can reduce the heat if you feel it's high.
- The bondas come up one by one to the top slowly.
- Once when the bottom achieves golden color flip the bondas and fry the other sides in the same manner.
- Finally, when Mysore bondas are completely golden brown in color, remove from oil.
- Remove excess oil if you wish by placing in kitchen tissue.
- Serve piping hot with coconut chutney/tomato chutney or tomato sauce.
Video
Notes
1) Firstly, you can also use wheat flour instead of all purpose flour for a healthy option. But with wheat flour, the fluffiness would be spared a little.
2) Further, this is the authentic version of Mysore Bonda which uses no onions in it. But you can also use a half of an onion chopped if you wish.
Nutrition
Recipe:
- In a mixing bowl, take all-purpose flour/maida.
- Add rice flour to it. Instead of rice flour, you can use cornflour also.
- Also, add the required salt and some baking salt.
- Some chopped coriander, green chillies and finely chopped ginger.
- Mix all the dry ingredients with fingers first.
- Now add a cup of thick beaten curd/yogurt.
- Combine all the other stuff with curd properly to make Mysore Bonda batter.
- The batter should be having a soft and holdable consistency. Not too thin or thick. Adjust adding curd/flour accordingly.
- At the stage check the salt and add if you want more. If there is more salt adjust with an additional tbsp of flour and curd.
How to fry Mysore bonda:
- Heat enough oil to deep fry. The heat required for this recipe is medium-high which means not smoking hot but hot enough to fry.
- You can check the heat by dropping a small bit of the batter. The bit should come up slowly to the top(correct heat). Not too fast(very hot)or not sitting at the bottom (less hot).
- Now scoop out a lemon-sized batter using fingers or a ladle and drop carefully into the hot oil.
- Do not crowd the pan and fry in medium heat. You can reduce the heat if you feel it’s high.
- The bondas come up one by one to the top slowly.
- Once when the bottom achieves golden color flip the bondas and fry the other sides in the same manner.
- Finally, when Mysore bonda is completely golden brown in color, remove it from oil.
- Remove excess oil if you wish by placing it in kitchen tissue.
- Serve the Mysore bondas piping-hot with coconut chutney/tomato chutney or tomato sauce.
Tips:
1) Firstly, you can also use wheat flour instead of all-purpose flour for a healthy option. But with wheat flour, the fluffiness would be spared a little.
2) Further, this is the authentic version of Mysore Bonda which uses no onions in it. But you can also use half of an onion chopped if you wish.
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