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Mysore Bonda (Maida Bonda)
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4.63 from 8 votes

Mysore Bonda (Maida Bonda)

Craving a crispy, fluffy snack? Mysore Bonda is a delectable South Indian treat perfect for tea time or anytime! This blog post explores the secrets to making this popular fritter, featuring a soft, flavorful interior and a satisfying crunch.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Snack
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 12 Bonda
Calories: 70kcal
Author: Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan

Ingredients

  • ¾ Cup Maida (All Purpose Flour)
  • ¼ Cup Rice Flour
  • 2 nos Green Chili finely chopped
  • 1 teaspoon Ginger finely Chopped
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Salt adjust to your taste
  • 1 nos Onion finely chopped (Optional)
  • 1 sprig Curry leaves finely Chopped
  • ¼ Cup Coriander Leaves finely Chopped
  • ½ Cup Curd (Plain Yogurt) preferably sour yogurt
  • ½ teaspoon Baking Soda
  • ½ cup Water to make batter
  • 2 cups Oil for Deep Frying

Instructions

  • 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.
    ¾ Cup Maida, ¼ Cup Rice Flour, 2 nos Green Chili, 1 tsp Ginger, 1 tsp Cumin Seeds, 1 tsp Salt, 1 nos Onion, 1 sprig Curry leaves, ¼ Cup Coriander Leaves, ½ Cup Curd (Plain Yogurt)
  • Add baking soda to the mixture, then gradually incorporate water until a thick batter consistency is achieved.
    ½ tsp Baking Soda, ½ cup Water
  • 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.
    2 cups 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.
  • The delicious Maida bonda is ready to serve

Video

Notes

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.

Nutrition

Serving: 1Bonda | Calories: 70kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g