Jump to Recipe Jump to Video Print Recipe

Today, we're diving into the world of Mysore Bonda, a crispy, golden delight from South India. These fluffy fritters are made with all-purpose flour (maida), whisked into a light batter with tangy yogurt and a touch of spice. The result? Bite-sized bursts of flavor that are perfect for tea time or a satisfying afternoon pick-me-up. Get ready to whip up a batch of these addictive treats - Maida Bonda is easier to make than you think!

Hailing from South India, Mysore Bonda (or Maida Bonda) is a beloved evening snack. Unlike its potato-filled cousins, this light and flavorful fritter is crafted with just flour, creating a delightful textural contrast. Enjoy these crispy bites on their own, alongside a cup of coffee, or pair them with traditional accompaniments like idli, dosa, and a refreshing coconut chutney.

Table of Contents

Tips for making fluffy Mysore Bonda

Batter Magic:
- Ferment the magic: Use slightly sour curd, not too fresh or very sour. Overnight fermentation at room temperature is ideal.
- Lumpy is not lovely: Whisk the curd smooth before adding other ingredients. A lump-free batter ensures even cooking.
- The golden ratio: Aim for a thick, dropping consistency in the batter. Too thin and your bondas will be greasy, too thick and they'll be dense.
- Baking soda boost: A pinch of baking soda can enhance fluffiness. Add it just before frying and mix gently.
Frying Finesse:
- Oil temperature is key: Ensure the oil is hot but not smoking (around 350°F). A small batter dollop should sizzle and rise to the surface quickly.
- Wet hands, happy bondas: Moisten your hands before shaping the batter to prevent sticking and for smoother shaping.
- Don't overcrowd the party: Fry bondas in batches to maintain oil temperature and ensure even cooking.
- Golden perfection: Fry until golden brown and crisp for the best texture and flavor.
Extra Mysore Magic:
- Spice it up!: For a touch more heat, add chopped green chilies to the batter.
- The accompaniment affair: Serve your Mysore bondas with coconut chutney or sambar for a delightful flavor combination.
- Fresh is best: Use fresh ingredients for the best taste and texture.
- Leftover love: Leftover bondas can be reheated in an oven for a few minutes to crisp them back up.

Recipe Card to make Mysore Bonda

Method with step by step pictures for making Mysore Bonda :

In a large bowl, combine the maida flour and rice flour. Add the chopped green chili, ginger, cumin seeds, salt, finely chopped onion, curry leaves, and chopped coriander leaves. Then, stir in the yogurt until everything is well incorporated and a batter forms.

Add baking soda to the mixture, then gradually incorporate water until a thick batter consistency is achieved.

Heat the oil in the pan and test its readiness for frying the bondas. Once hot, take small balls of dough and gently drop them into the oil. Wet your palm, then take small balls of dough and gently drop them into the oil.

Allow the bondas to cook over medium flame, gently flipping them periodically to ensure uniform cooking. Remove the fried bondas from the oil and place them on a plate lined with tissue paper to absorb excess oil.