Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- All purpose flour - 1 cup (125 grams)
- Rice flour - cup (50 grams)
- Curd - cup
- Green Coriander - 2-3 tbsp (finely chopped)
- Cumin - tsp
- Green chili - 2-3 (finely chopped)
- Ginger - 1 inch piece (finely chopped)
- Salt - tsp or as per taste
- Baking soda - tsp
- oil - for frying
- In a large mixing bowl, combine the flour, rice flour, curd, cumin, finely chopped green chili, finely chopped ginger, salt, and baking soda.
- By gradually adding water to this mixture, you can make a smooth, thick batter. For 2-3 minutes, whisk the batter vigorously ( cup of water is used to make this much batter). After 5-10 minutes of being covered, the batter will be ready to swell.
- When the batter is finished, stir in some green coriander.
- Heat the oil in a pan; the oil should be hot enough. To test the oil, drop a small amount of batter into it and see if it rises immediately after frying. If it does, the oil is hot enough and ready for bonda.
- Now, take a small amount of batter and place it in hot oil; you can make the bonda as small or as large as you like. Using a ladle, fry the bonda until golden brown.
- Lift the fried bonda with a ladle and leave it on the pan for a few minutes, allowing the excess oil from the bonda to return to the pan. Remove the bonda from the napkin paper that has been placed on the plate (it takes 4-5 minutes to fry the bonda at a time). All of the bonds should be fried in the same manner.
- Eat Mysore Bonda hot with tomato sauce, green coriander chutney, or sweet chutney.
Keep the batter a little thick rather than thin. The batter's consistency should be slightly thicker than that of pakoras.
Amount Per Serving Calories 269Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 4mgSodium 740mgCarbohydrates 49gFiber 2gSugar 3gProtein 7g