Mysore Bonda

Mysore bondas also known as Mysore Bhajis are originated in the city of Mysore, Karnataka state in Southern part of India. They are crispy outside and soft and spongy inside. They can be served as a teatime snack with Cilantro chutney or Coconut Chutney.

Ingredients:

1 cup All Purpose Flour

1/4 cup Rice Flour

1 tsp Jeera/cumin seeds

1 Green Chili finely chopped

Salt to taste

1/2 tsp Baking soda

1 cup Yogurt

1 tsp grated Ginger

5-6 finely chopped Curry leaves

Water to adjust consistency

Preparation: 

• Mix all the above ingredients in the bowl.Add little water to adjust the consistency of the batter. The batter shouldn’t be runny or thick. Keep the batter aside for 30 mins. 
• Heat oil in a pan on medium flame.
• If you drop little batter in the oil, it immediately floats in the oil. This means the batter is ready. Take a spoonful of batter and drop it in the oil and fry until golden brown. Do not crowd the pan with too many bondas as they need space to expand. I usually fry 3 or 4 at a time. 
• Take out the bondas on a absorbent paper towel. Serve them with your favorite chutney or tomato ketchup.

Notes:

• If the batter is too runny, bondas do not get round shape. Add a little bit more all purpose flour to the batter and mix well.
• You can add chopped onions and Freshly chopped coconut if you wish.