Mysore Bonda Recipe
Make these delicious crisp and fluffy Mysore Bonda with wheat flour, spices and curry leaves. Serve them with a spicy chutney.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1 cup wheat flour (or maida - organic all purpose flour)
- ¼ cup rice flour (or corn flour/starch)
- ½ teaspoon baking soda (soda-bi-carbonate)
- ½ teaspoon salt (or as needed)
- ½ cup curd (plain yogurt, slightly sour works well)
- 3 to 4 tablespoons water (use more as needed)
- ½ teaspoon cumin seeds (jeera)
- 1 tablespoon onions (or coconut fine chopped)
- 1 to 2 green chili (deseeded and chopped)
- ¼ to ½ teaspoon ginger (chopped or grated)
- 2 tablespoons coriander leaves (cilantro, chopped finely)
- oil (to deep frying)
How to make the recipe
- Make the batter: To a mixing bowl, add wheat flour, rice flour, salt, soda, cumin, chopped onions, chilies, coriander leaves, ginger, curd and 3 tablespoons water. Mix together, adding more water if needed, and make a thick batter of dropping consistency.
- Prep up to fry: Heat oil in a deep pan until medium hot. To test if it is hot enough, drop a tsp of batter. It should sizzle and rise to the surface without sinking.
- Fry Mysore bonda: Scoop out 1 tablespoon of batter each time and leave into the hot oil. You can also use a steel fruit ball scoop. Fry them on a medium flame, stirring often, until crisp and golden.
- Remove them to a cooling rack/ steel colander or kitchen papers. Fry the rest in batches. Serve mysore bonda hot with chutney or sambar.
NUTRITION (estimation only)
Calories: 231kcal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Cholesterol: 5mg | Sodium: 620mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 6.8mg | Calcium: 71mg | Iron: 2.7mg
