Looking for a delicious teatime treat? Mysore Bonda is a classic South Indian snack. It is crispy outside, soft inside, and bursting with flavour. It is perfect for evenings with chai and easy to make, and irresistibly delicious every time. Tap to read!
Ingredients
One cup curd, salt, one tsp baking soda, two cup maida / plain flour, two chilli, an inch ginger, few curry leaves, two tbsp coconut, two tbsp coriander, one tsp cumin, oil.
Take a big bowl
In a big bowl, combine one cup curd, three-fourths of a tsp salt, and one tsp baking soda. Mix it well to avoid lumps.
Add maida
Add two cups of maida and very gently mix. Add more curd if the batter is hard, beating always in one direction.
Add chilli
Add two chopped chilies, an inch ginger, curry leaves, two tbsp coconut, two tbsp coriander, and one tsp cumin.
Cover
You need to cover the batter and let it rest for four hours. It will become soft and fluffy then.
Drain and serve
Pinch batter into balls and fry on hot oil until they turn golden brown. Drain and serve with chutney.
Information credits
This recipe is sourced from the Hebbars Kitchen’s website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.