Make these delicious crisp and fluffy Mysore Bonda with wheat flour, spices and curry leaves. Serve them with a spicy chutney.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Snack
  • Cuisine: Karnataka

Ingredients

  • 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))

Method

  1. 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.
  2. 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.
  3. 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.
  4. Remove them to a cooling rack/ steel colander or kitchen papers. Fry the rest in batches. Serve mysore bonda hot with chutney or sambar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.