Mysore bonda

Yum

Evening is when my family wants to munch on some indian fried savoury snack. I am bored of preparing the same old stuff, came up with these restaurant style mysore bonda, the perfect tea time snack. These are like fried dumplings, crisp outside and soft pillowy inside goes well with any kind of chutney.

Talking of its origin as the name suggests they are native of mysore region in karnatake, india. These can be eaten as it is or as a breakfast too. Generally i prepare food that can be enjoyed by my liitle ones too, these can be eaten by toddlers as well, just skip the green chillis or add the one that is mild.

All purpose flour/maida - 3 cups

yogurt/curd - 1 cup

water -  half cup

pepper corns - 1 teaspoon

cumin seeds - 1 teaspoon

green chillis finely chopped - 1 teaspoon

coriander leaves chopped - handful

curry leaves chopped - handful

salt - 1 teaspoon

baking soda - 1 teaspoon
hot oil - 2 tablespoons
oil for deep frying

In a bowl add the yogurt, blend well to remove lumps, to this add the salt and water. Whisk well, into this goes the cumin seeds, pepper corns, green chillis, coriander and curry leaves. Now add the flour little by little, you may feel that they are getting more doughy but they will loosen up, once they are completely mixed or just try to fold in, it should be that of a vadai batter consistency, if needed adjust by adding more curd or flour to bring to the desired consistency. Now add the baking soda to this and let this sit for 2 hours. This step is important as resting the batter for a while will ensure fluffy bondas. After 2 hours, pour two tablespoon of hot oil to the batter and mix thoroughly. Meanwhile heat up the oil for deep frying, here comes the tricky part, normally when making these bondas, try to hold the batter inside your palm and gently squeeze them to the oil to bring the round shape as shown in the video. If you can't, then just take a scoop of batter and drop them to the oil on medium flame, cook them until golden brown. Serve hot with your favorite condiments. I love to eat them with coconut chutney, just as in the restaurant.

As always happy cooking!
Please post your comments and feedback!