Simple, practical, and full of everyday flavour, Mysore Bonda Recipe is a vegetarian Karnataka snack made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
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.
