Mysore Bajji with Spring Onion Greens

Name: Mysore Bajji with Spring Onion Greens
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 1/2 cups All Purpose Flour or Maida; 1/2 cup Rice Flour or Chawal ka Aata; 1 tsp grated Ginger; 1 cup chopped Spring Onions; 1/4 cup Fresh Coconut pieces; 2-3 finely chopped Green Chillies; 2 sprigs torn Curry Leaves; 1 small bunch chopped Coriander Leaves; 1 cup Sour Curd; 1/4 tsp Baking Soda; 1 tsp crushed Cumin Seeds; as needed Water; as needed Oil for frying

ZMA @zesty5

#cookpadindia
#iftaar
#ramadanrecipe
#innovative
Mysore Bondas or Bajji has crisp outer with a soft inside, this is what a Maida Bonda or a 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

35-40 minutes

7-8 servings

1 1/2 cupsAll Purpose Flour or Maida
1/2 cupRice Flour or Chawal ka Aata
1 tspgrated Ginger
1 cupchopped Spring Onions
1/4 cupFresh Coconut pieces
2-3finely chopped Green Chillies
2 sprigstorn Curry Leaves
1small bunch chopped Coriander Leaves
1 cupSour Curd
1/4 tspBaking Soda
1 tspcrushed Cumin Seeds
as neededWater
as neededOil for frying

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Steps

35-40 minutes

1

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

Heat enough oil for frying on a medium high heat. Drop small balls of equal size either with hands or with the help of a spoon. Wet your hands a little before doing it.
3

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.
4

Serve them hot with coconut chutney. Yum!

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ZMA @zesty5

on April 07, 2023 15:20

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.