Mysore Bonda is a South Indian dish that consists of fluffy deep-fried snacks. Mysore Bonda is a famous dish originating from the places mainly in Karnataka, Kerala and other South Indian states. It is quite popular and also goes by the name bajji in some states. Traditionally made with plain flour and no stuffing, Mysore Bonda has come evolved as many varieties of its kind.
The traditional recipe consists of the use of all-purpose flour or Maida. For this conventional recipe you need:
- 1 cup of all-purpose flour,
- Finely chopped green chilies,
- One teaspoon cumin or jeera,
- One teaspoon finely chopped ginger,
- One finely chopped onion,
- Two tablespoon coriander leaves,
- 1 cup yogurt or curd or dahi
- One teaspoon baking soda
- Oil and salt to taste.
- Take a bowl and add flour, salt, cumin seeds, ginger onion, and mix well.
- Add baking soda and water and mix again.
- Add curd and water and mix
- If needed, add more water and mix thoroughly until a semi-solid dough is formed.
- You must keep in mind that the batter should be of dropping consistency and not pouring consistency; we want round balls that should not spread in the oil.
- Pour the required amount of oil in a deep frying pan and heat.
- Before putting the batter in the oil, check whether the oil has the optimum heat to fry by dropping a small amount of batter.
- If the batter rises steadily and bubbles start to surround it, if it does not, leave the oil for some more to heat.
- Wet your palms a little and take a small amount of batter in your palm.
- Shape the semi-solid batter into a somewhat round shape like a ball.
- Drop the ball gently into preheated oil and make sure the oil does not splash.
- Make more of these balls and drop them into the deep frying pan.
- Make sure you don’t put too many balls into the oil because that would cause overcrowding and result in the dropping of the temperature of the oil.
- Change the flame from high to medium and stir the balls for them to fry well
- When they turn golden brown and crisp, remove them and serve them on a plate.
The Mysore Bonda is usually served with the traditional south Indian sambar or green chutney. The green chutney is made of mainly fresh mint or pudina and is served with many Indian dishes as a side dish. It is a flavorful and nutritious chutney that is served in the whole country with various dishes.
Ingredients For The Side Dish:
- Fresh mint or pudina
- Coriander or dhania
- Green chili
- Garlic cloves
- Salt to taste
Preparation Of The Side Dish:
Take all the ingredients and make a paste, add salt to taste and, if needed, add more as per your need. Also, if you do not like the taste of raw garlic, you can skip this ingredient. The color of the chutney might vary a little, but remember that doesn’t affect the taste.
Healthier Options For Mysore Bonda:
You can opt-out the all-purpose flour or Maida and go for wheat flour or Atta. It is healthier than Maida and gives a little nutty taste. Also, you can go for a healthier option of the oil that is available in the market. The green chutney is healthy already, so it can be consumed without any worries. Another alteration you can do in your Mysore Bonda is the stuffing. The above recipe is for the Bonda that has no stuffing. You can go for vegetables or mashed potatoes as stuffing.
Although whether it is the plain old Bonda or any version of it, it will never leave you unsatisfied. The brown crisp puff balls dipped in green chutney will always make you feel at home.