Mysore Bonda

Prep Time: 5min
Fermentation Time: 1hr or overnight
Cook Time: 20min
Total Time: 1hr 25min
Yield: 3-4 Servings

Ingredients

1 1/2 Cup Maida/Refined Wheat Flour
1/2 Cup Rice Flour
1/4 Tspn Gingergarlic Paste
1 Cup Sour Curd
1/2 Cup Water or add as needed
1/2 Tspn Cumin(Jeera) Seeds
3 Green Chillies, chopped
1 Tspn Baking Soda
Salt to Taste
Oil for Deep Fry

Directions

• In a bowl combine all the ingredients except oil to make a thick batter without any lumps & set aside for 1 hour or overnight.

• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, place about 3 tablespoons of batter with your fingers into the oil or make small round dumplings & drop them in oil.
• Fry them in small batches for 5-8 minutes or until golden brown. Bonda should be crispy from outside & soft inside( batter should sizzle but it should not change colour right away).

• Keep turning the bondas with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil.

• Serve mysore bonda with peanut/palli chutney, coconut chutney, ginger chutney & sambar.