Mysore Bonda Recipe | Mysore Bajji | Ulundu bonda

Nisha Madhulika |
26,093 times read

Mysore bonda, prepared with combining refined flour, curd and desi spices is a famous street food of South India. You can serve it with a side assortment of coconut chutney along with steaming cup of tea or as a light snack.

हिन्दी में पढिये : Mysore Bonda Recipe | Mysore Bajji | Ulundu bonda

Ingredients for Mysore Bonda

Refined flour – 1 cup (125 grams)
Rice flour – ¼ cup (50 grams)
Curd – ½ cup
Coriander leaves – 2 to 3 tbsp (finely chopped)
Cumin seeds – ½ tsp
Green chilies – 2 to 3 (finely chopped)
Ginger – 1 inch piece (finely chopped)
Salt – ¾ tsp or to taste
Baking soda – 1/3 tsp
Oil for frying

How to make Mysore Bajji or Mysore Bonda

Take refined flour in a big mixing bowl and to it add rice flour, cumin seeds, finely chopped green chilly, finely chopped ginger, salt and baking soda. Mix everything really well.

Now add water in small parts and prepare a thick batter. Whisk the batter for 2 to 3 minutes (we have used 3/4 cup water for preparing this much of batter). Cover and keep the batter aside for 5 to 10 minutes to set.

Batter is now ready, add some green coriander to it and mix well.

Heat enough oil in a pan. Make sure the oil is well heated for frying the bondas. To check if the oil is heated well, drop some batter in to the wok. If the batter floats immediately that means the oil is heated sufficiently. Now we can fry the bondas.

Pinch small lump from the batter and drop it into the hot oil. You can keep the size small or big as per your desire. Fry the bonda until it turns golden brown in color.

Lift the fried bonda with a slotted ladle and hold it over the wok so that the excess oil drains back to it. Transfer the fried bonda on a plate with paper kitchen towel (it takes 4 to 5 minutes for frying bondas at once). Likewise fry rest of the bondas as well.

Serve these steaming hot and super scrumptious mysore bondas with tomato sauce or green coriander chutney or sweet chutney and relish eating.

Suggestion: