இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Mysore Bonda is a quick, easy and tasty evening snack made with maida (all-purpose flour), rice flour and curd, there is no need to soak and grind like vada batter, or no need to cut or boil vegetables like aloo bonda or vegetable bonda, etc. It is a perfect teatime snack, crispy outside and fluffy inside. Mysore bonda goes well with coconut chutney, coriander chutney, and tomato chutney.
There are varieties of bondas available all over India like Mysore bonda, ulundu (urad dal/black gram) bonda, aloo (potato) bonda, mixed vegetable bonda, keerai (palak) bonda and even egg bonda with boiled eggs. All are crispy and fluffy evening snacks, most of the bondas are made with besan(gram flour) or chickpea flour. In Tamil Nadu, bonda is majorly known as ulundu bonda which requires more time like we need to soak for 4 hours and grind, etc. Mysore bonda is a popular snack item in Karnataka and Andhra, there is no soaking and grinding for this bonda.
Notes
- Mysore bonda is made with maida and rice flour, if you want to make it healthy you can replace maida or atta or you can use a 50:50 ratio of maida and atta.
- You can add some vegetables like carrot, peas, potato, cauliflower(finely chopped).
- After mixing the batter you can keep it up to 2 hours if you have time.
- Fry the bondas on medium flame. otherwise, bondas may become brown outside and will not be cooked inside, it will take a few minutes to cook.
Other Varieties – Medu Pakoda, Chettinad Special Seeyam, Bread Chilli, Mealmaker Cutlet, Bonda Soup, Cauliflower 65, Instant Bonda, Bread Cutlet, Aloo Kurkure, Potato Smiley, Ribbon Pakoda
Mysore Bonda is a quick, easy and tasty evening snack made with maida (all-purpose flour), rice flour and curd, there is no need to soak and grind like vada batter, or no need to cut or boil vegetables like aloo bonda or vegetable bonda, etc. It is a perfect teatime snack, crispy outside and fluffy inside. Mysore bonda goes well with coconut chutney, coriander chutney, and tomato chutney.
- 1 cup Maida (All-purpose flour)
- 1/4 cup Rice flour
- 1/2 cup Curd
- 1 inch Ginger (finely chopped)
- 3 Green chilis (finely chopped)
- 1 tsp Jeera/cumin seeds
- 1/2 tsp Baking soda
- Salt as needed
- Oil for deep frying
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In a bowl, add 1 cup maida, 1/4 cup rice flour, and 1/2 cup of curd.
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Add 1 inch finely chopped ginger and 3 chopped green chilis.
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Finally, add 1 tsp of jeera/cumin seeds, 1/2 tsp baking soda, and need salt.
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Add water little by little and make free-flowing better.
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Keep it aside for 15 minutes.
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Drop batter to small marbles in medium heat oil.
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Fry on a medium flame for 3-4 minutes.
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Cook till bondas become golden brown and drain it in a paper towel.
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Serve hot with chutney.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
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In a bowl, add 1 cup maida, 1/4 cup rice flour, and 1/2 cup of curd.
-
Add 1 inch finely chopped ginger and 3 chopped green chilis.
-
Finally, add 1 tsp of jeera/cumin seeds, 1/2 tsp baking soda, and need salt.
-
Add water little by little and make free-flowing better.
-
Keep it aside for 15 minutes.
-
Drop batter to small marbles in medium heat oil.
-
Fry on a medium flame for 3-4 minutes.
-
Cook till bondas become golden brown and drain it in a paper towel.
-
Serve hot with chutney.
Recipe Notes
- Mysore bonda is made with maida and rice flour, if you want to make it healthy, you can replace maida (all-purpose flour) with atta (whole wheat flour).
- Also, you can use a 50:50 ratio of maida and atta.
- You can add some vegetables like carrot, peas, potato, cauliflower(finely chopped).
- After mixing the batter you can keep it up to 2 hours if you have time.
- Fry the bondas on medium flame. otherwise, bondas may become brown outside and uncooked inside.
It was a nice recipe! Surely wil Try.