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.