Restaurant Style Mysore Bondas

Name: Restaurant Style Mysore Bondas
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups All-purpose Flour or Maida; 1/2 cup Rice Flour; 1 tsp Salt; 1 Ginger shredded; 1 Onion chopped; 3-4 Green Chillies chopped; 1/4 tsp Baking Soda; 1 cup Sour Curd; 1 tsp Cumin Seeds crushed; 1/2 cup water; 1/4 cup Coconut pieces; 1 Sprig Curry Leaves torn; 1 small bunch chopped Coriander Leaves

ZMA @zesty5

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#cookpadindia
These are actual restaurant style Mysore Bondas that are available in almost all the popular restaurants of Karnataka State. These are different from Ulundu Bondas of Chennai or Punugulu of Andhra which are both made of Urad Daal and not Maida. Crispy outer with a soft inside, this is what a Maida Bonda or Mysore Bonda is and they go perfectly well with Coconut Chutney alongside them.
Absolutely easy and simple to do. The only trick lies in a perfect batter and the cooking process. Do not hurry in frying these as they are best done on a low to medium flame only.

They tend to be under cooked otherwise and become very hard. Always remember to use your hands for mixing any Pakora batter. You will get soft and spongy , real fluffy Bondas and Pakoras.
Though these are crisp from outside, the inside should be well cooked and soft. Therefore use your hands for mixing and cook on a low to medium flame with a controlled temperature. The Oil should be hot but not smoky.
Happy Frying!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30-40 minutes

5-6 servings

1 1/2 cupsAll-purpose Flour or Maida
1/2 cupRice Flour
1 tspSalt
1Ginger shredded
1Onion chopped
3-4Green Chillies chopped
1/4 tspBaking Soda
1 cupSour Curd
1 tspCumin Seeds crushed
1/2 cupwater
1/4 cupCoconut pieces
1 SprigCurry Leaves torn
1small bunch chopped Coriander Leaves

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Steps

30-40 minutes

1

Make a thick yet smooth and a fluffy batter using all the ingredients. Set it aside for 20 minutes or so.
2

Heat enough oil for frying in a kadai.
3

Drop small balls of equal size either with hands or with the help of a spoon. Wet your hands a little before doing it.
4

Deep fry them in batches usually on a low to medium flame but remember that the oil should be sizzling hot. Cook them well on both the sides until golden in colour.
5

Serve them hot with coconut chutney.

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ZMA @zesty5

on September 26, 2021 00:15

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.