Mysore Bonda Recipe

Are you looking for a delicious and easy-to-make snack? Look no further, because today we're sharing a fantastic Mysore Bonda recipe that you're sure to love. This savory Indian snack is made with whole wheat flour, fresh ginger, green chilies, and a variety of spices, giving it a unique and irresistible flavor. Whether you're hosting a party or simply craving a tasty treat, this Mysore Bonda recipe is the perfect choice. Follow along as we guide you through the steps to create this delicious snack in the comfort of your own kitchen.

What Is Mysore Bonda Recipe?

• Mysore Bonda is a popular South Indian snack made with a combination of whole wheat flour, fresh ginger, green chilies, curry leaves, and a blend of Indian spices. The unique seasoning of cumin seeds, asafoetida powder, and crushed black pepper adds a burst of flavor to this succulent dish. The addition of curd and grated vegetables like onion and carrot gives it a delightful texture. When deep-fried to a golden crisp, Mysore Bonda is best enjoyed with coconut or kara chutney.

Why You'll Love Mysore Bonda Recipe?

• Deliciously Crispy Texture: The Mysore Bonda has a delightful crispy texture on the outside, with a soft and fluffy center. It's the perfect combination of crunch and softness, making it a delight to bite into.
• Healthy Whole Wheat Flour: This recipe uses whole wheat flour, which is high in fiber, nutrients, and adds a nutty flavor to the bondas. It's a healthier alternative to all-purpose flour, making this snack a guilt-free indulgence.
• Packed with Nutritious Veggies: The addition of grated carrot and chopped onion not only adds a burst of flavor but also boosts the nutritional value of the bondas. Carrots are rich in vitamins and antioxidants, while onions provide added flavor and health benefits.
• Probiotic Rich Curd: The use of curd in the batter not only adds a tangy flavor but also provides probiotics that are beneficial for gut health. It's a great way to incorporate a dose of healthy bacteria into your snack.
• Moderate Oil Usage: The bondas are deep-fried, but the key is to ensure the oil is at the right temperature to prevent excessive oil absorption. When fried correctly, the bondas will have a crispy exterior without being greasy.
• Versatile Serving Options: Mysore Bonda can be served with a variety of chutneys, from traditional coconut chutney to spicy kara chutney, making it a versatile snack that can be enjoyed in different ways.

Ingredients for Mysore Bonda Recipe

• Whole wheat flour: Adds a nutty flavor and light texture to the bonda.
• Green chillies: Provides a spicy kick to the dish and enhances its overall flavor profile.
• Fresh ginger: Infuses the bonda with a zesty and aromatic flavor.
• Curry leaves: Adds a subtle and earthy flavor to the bonda, enhancing its overall taste.
• Asafoetida powder: Provides a unique and pungent flavor, adding depth to the dish.
• Cumin seeds: Enhances the bonda with a warm and earthy flavor, adding a hint of sweetness and complexity.

How To Make Mysore Bonda Recipe?

If you're looking to make delicious Mysore Bonda at home, follow these simple steps to create a flavorful and crispy snack.

• In a wide bowl, combine whole wheat flour, grated ginger, chopped chilies, chopped curry leaves, asafoetida powder, salt, cumin seeds, and crushed black pepper.
• Add curd and baking soda, mix well until combined.
• Gradually add 3 to 4 tablespoons of water to make a thick batter of dropping consistency.
• Mix in chopped onion and grated carrots.
• Let the batter rest for 15 minutes.
• Heat oil in a deep fry pan and test the temperature by dropping a small portion of the batter into the oil.
• Once the oil is hot, take some batter in between your fingers and drop them in the oil. Fry on medium heat, stirring to cook evenly.
• When the bondas turn crisp and golden, remove them from the oil and serve with coconut chutney or kara chutney.

The key to a flavorful Mysore Bonda is in the combination of spices and the consistency of the batter. Be sure to follow the steps closely for a delicious snack that everyone will love.

Serving Suggestions

• Coconut Chutney: Mysore Bonda pairs perfectly with coconut chutney, adding a refreshing and creamy contrast to the crispy texture of the bonda.
• Kara Chutney: For those who prefer a spicy kick, serve the Mysore Bonda with kara chutney, providing a tangy and spicy flavor to the dish.
• Hot Chai: Enjoy the Mysore Bonda with a hot cup of chai for a delightful snack or breakfast option. The combination of the savory bonda and hot, aromatic chai is sure to be a hit.

Tips for Making Mysore Bonda

• Preparation Duration: The total prep time for Mysore Bonda is approximately 20-25 minutes. This includes the time needed to mix the ingredients, let the batter rest, and heat the oil for frying.
• Cooking Techniques: When frying the bondas, it is important to maintain the oil at the right temperature. The batter should be dropped carefully into the hot oil and stirred continuously to ensure even cooking. It is recommended to fry the bondas on medium heat to achieve a crispy and golden texture.
• Garnishing for Presentation: To enhance the visual appeal of the dish, consider garnishing the Mysore Bonda with a sprinkle of freshly chopped coriander leaves or a few curry leaves before serving. This adds a pop of color and freshness to the dish, making it more enticing for the eyes and the taste buds.
• Serve with Chutneys: While Mysore Bondas are delicious on their own, they are often served with coconut chutney or kara chutney for an added burst of flavor. Consider preparing these chutneys in advance to complement the crispy bondas perfectly.
• Portion Control: To ensure that the bondas cook evenly and thoroughly, it's important to maintain the right size when dropping the batter into the oil. Try to keep each portion of batter uniform in size to achieve consistent results.
• Enjoy Fresh: Mysore Bondas are best enjoyed fresh and hot. Serve them immediately after frying for the best taste and texture. Remember to exercise caution as they may be hot right out of the oil.

By adhering to these tips, you can create scrumptious Mysore Bondas that are sure to be a hit at any gathering or as a delectable snack.

Variations for Mysore Bonda Recipe

• Add Vegetables: Experiment with different vegetables such as finely chopped spinach, grated zucchini, or mashed potatoes to add a unique twist to the traditional mysore bonda recipe.
• Spices: Try adding different spices like fennel seeds, turmeric powder, or garam masala to enhance the flavor profile of the mysore bonda.
• Cheese: For a decadent twist, add a handful of grated cheese to the batter for a cheesy mysore bonda variation.
• Nutty Twist: Incorporate chopped nuts such as cashews, almonds, or peanuts for a crunchy texture and nutty flavor in the mysore bonda.
• Sweet and Spicy: Balance out the heat of the green chilies with a hint of sweetness by adding a tablespoon of jaggery or a pinch of sugar to the batter.
• Gluten-Free Option: Swap the whole wheat flour with chickpea flour (besan) or rice flour for a gluten-free variation of mysore bonda, perfect for those with dietary restrictions.

Get creative with the mysore bonda recipe and try out these variations to find your favorite twist on this classic South Indian snack!

How to Store Mysore Bonda

• Store in an airtight container: After the bondas have cooled down completely, store them in an airtight container to maintain their freshness and crispiness.
• Refrigerate for longer shelf life: If you want to keep the bondas for a longer period, you can store them in the refrigerator. Make sure to reheat them in an oven or an air fryer to restore their crispiness before serving.
• Avoid moisture: Keep the bondas away from moisture, as it can make them soggy and less appetizing.
• Properly store key ingredients: Store the whole wheat flour, spices, and vegetables in airtight containers in a cool, dry place to maintain their freshness and flavor.
• Use fresh ingredients: Use fresh curd and vegetables to ensure the best taste and texture of the bondas when stored.
• Serve with appropriate chutney: When serving the bondas, pair them with fresh coconut chutney or kara chutney to enhance the overall flavor and enjoyment of the dish.

Frequently Asked Questions (FAQs)

How do I adjust the spiciness of the Mysore Bonda?

• If you prefer a milder flavor, you can reduce the amount of green chilies used in the recipe. Additionally, you can also adjust the amount of black pepper to suit your taste.

Can I use all-purpose flour instead of whole wheat flour?

• Yes, you can substitute whole wheat flour with all-purpose flour if you prefer. The texture and flavor may be slightly different, but it will still yield tasty Mysore Bonda.

What can I serve with Mysore Bonda?

• Mysore Bonda pairs well with coconut chutney or kara chutney. You can also serve it with a side of sambar for a complete meal.

Can I make the batter in advance?

• Yes, you can prepare the batter for Mysore Bonda in advance and store it in the refrigerator. However, it's best to fry the Bondas just before serving to ensure they are fresh and crispy.

How can I ensure the Bondas turn out crispy?

• To ensure crispy Bondas, make sure the oil is hot enough before adding the batter. Also, pay attention to the consistency of the batter and adjust as needed to achieve the right texture.

Can I bake the Bondas instead of frying them?

• While traditional Mysore Bonda is deep-fried, you can experiment with baking them for a healthier alternative. Keep in mind that the texture and flavor may vary, but it's worth trying for a lighter option.

Recipe Card

Mysore Bonda Recipe

Serving Size: 4 people

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

• 1 cup (120grams) whole wheat flour
• 2 finely chopped green chillies
• 1 inch grated fresh ginger
• Some chopped curry leaves
• 1/4 tsp asafoetida powder
• 1/2 tsp cumin seeds
• 1/2 tsp crushed black pepper
• 1 medium sized chopped onion
• 1/4 cup grated carrot
• Salt to taste
• 100 ml curd
• 3 to 4 tbsp or as needed water
• A pinch or 1/8 tsp baking soda
• Oil for deep frying

Instructions

• In a wide bowl, add whole wheat flour, grated ginger, chopped chilies, chopped curry leaves, asafoetida powder, salt, cumin seeds and crushed black pepper.
• Then add curd and baking soda, mix well until combined.
• Further, add 3 to 4 tbsps water or as needed, mix well to make a thick batter of dropping consistency.
• Then add chopped onion and grated carrots, mix well.
• The batter must not be of pouring consistency. If needed sprinkle more water or add flour.
• Keep the batter aside for 15 mins.
• Meanwhile, heat oil in a deep fry pan.
• Check if the oil is hot by dropping a small portion of the batter into the oil. Batter has to rise steadily and not sink.
• Now take some batter in between your fingers. Drop them in oil.
• Turn the heat to medium and keep stirring to cook evenly.
• These Bondas usually take some time to fry well and get cooked inside. So keep stirring and fry.
• When they turn crisp and golden, remove them to a plate.
• Serve Mysore Bonda with coconut chutney or kara chutney.

By Santhi Therese The Indian Claypot

Step-By-Step Instructions:

In a wide bowl, add whole wheat flour,
grated ginger, chopped chilies,
chopped curry leaves, asafoetida powder,
salt, cumin seeds and crushed black pepper.

Then add curd and baking soda,

mix well until combined.

Further, add 3 to 4 tbsps water or as needed,
mix well to make a thick batter.
Then add chopped onion and grated carrots, mix well.

The batter must not be of pouring consistency.
If needed sprinkle more water or add flour.
Keep the batter aside for 15 mins.

Meanwhile, heat oil in a deep fry pan.
Check if the oil is hot by dropping a small
portion of the batter into the oil.
The batter has to rise steadily and not sink.

Now take some batter in between your fingers.
Drop them in oil.

Turn the heat to medium and keep stirring
to cook evenly. These Bondas usually take
some time to fry well and get cooked inside.
So keep stirring and fry. When they turn crisp
and golden, remove them to a plate.
Serve Mysore Bonda with coconut chutney or kara chutney.