Mysore Bonda Recipe
Mysore bonda are a deep fried snack food from Karnataka cuisine. These are served with some chutney or sambar.
Mysore bonda are a deep fried snack food from Karnataka cuisine. These are served with some chutney or sambar.
- 1 cup wheat flour (( maida or organic all purpose flour
- 1/4 cup rice flour ((4 tbsps))
- 1/2 tsp baking soda ((cooking soda))
- 1/2 tsp salt ((or as needed))
- 1/2 cup plain yogurt ((thick curd or dahi)(slightly sour
- 3 tbsps water ((use more if needed))
- 1/2 tsp cumin ((or jeera))
- 1 tbsp onions (( or coconut fine chopped))
- 1/4 tsp ginger ((chopped or grated))
- 2 tbsp coriander leaves ((chopped finely))
- oil ((for deep frying))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add flour, rice flour, salt, soda, jeera to a mixing bowl,
- Add chopped onions, chilies, coriander leaves and ginger.
- Pour curd and 3 tbsps water.
- Mix well to make a thick batter of dropping consistency. The batter must not be of pouring consistency.
- If needed sprinkle more water or curd. Keep the batter aside until the oil turns hot.
- Heat oil in a deep fry pan.
- Check if the oil is hot by dropping a small portion of the batter to the oil.
- Batter has to rise steadily and not sink.
- Shape 1 tbps of batter in between your fingers. Drop them in oil.
- Regulate the flame to medium and keep stirring to cook evenly.
- These bondas usually take some time to fry well and get cooked inside. So keep stirring and fry.
- When they turn crisp and golden, remove them to a plate.
- Serve mysore bonda with chutney or sambar.
Unlike a thin, batter-dipped pakora, Mysore bonda relies on a thick, aerated dough shaped into spheres that require careful internal cooking. Achieving the signature exterior crunch without a raw center demands precise management of both mixing technique and thermal energy.
- Use a heavy-bottomed cast iron kadai or Dutch oven rather than a thin aluminum pan to maintain stable oil temperatures during the batch-frying process.
- Test the oil readiness by dropping a pea-sized portion of batter into the fat; it must surface steadily within three to five seconds rather than browning instantly or sinking to the bottom.
- Maintain medium heat throughout the frying cycle because high heat chars the exterior before the chemical leavening agents and yogurt reaction can fully cook the interior crumb.
- Fresh grated ginger provides sharp pungency and moisture, whereas dried ginger powder concentrates the flavor profile and absorbs noticeably more liquid from the surrounding flour matrix.
- Stir the frying spheres continuously with a slotted metal skimmer to ensure uniform golden coloration across all exposed surfaces.
Drain the finished fritters on a wire rack set inside a sheet pan instead of paper towels to prevent steam condensation from softening the crisp crust. Serve immediately alongside coconut chutney or hot sambar while the contrasting textures remain intact.
