Mysore Bonda Recipe

Easy Mysore Bonda Recipe (Maida Bonda) | Mysore Bajji Street Style | Goli Baje Goli Bajji – Easy to make a delicious fried snack crispy on the outside but soft and fluffy on the inside. It is prepared with flour, yogurt and a few spices.

Mysore Bond are known for their round, spherical, soft texture and hence the name bajji or bonda. It is a very popular street food, especially in South India. Perfect as an evening snack, served with a spicy chutney and a strong filter coffee or masala chai. Chili peppers and ginger added to the batter, which adds a nice kick to every bite!

Mysore is often confused with Bonda Urad Dal Bonda. In Tamil Nadu they usually make Bonda with Urad Dal instead of all purpose flour. But Mysore bonda is always made with all purpose flour or maida. Below on the recipe card I share some very important tips. Please follow them and you will be able to make perfect bondas. Without further ado, let’s dive into the recipe!

Steps to follow for

To a large bowl, add 1 cup of sour cottage cheese, 1 teaspoon of salt, and 1 teaspoon of baking soda.
Mix well and beat until the curd becomes frothy. It takes about 3-5 minutes.
Now add 2 cups of maida and start mixing gently.
If necessary, add more cottage cheese or a little water. Start hitting in one direction. The batter becomes stretchy and has an elastic texture.
The batter should be of medium thickness, not too thin and not too thick! Watch VIDEO to get an idea of proper consistency.
Now cover the batter and let it rest for 4 hours.
After 4 hours you will see some bubbles and the batter will become softer and fluffier.
To this, add finely chopped ginger, green chillies, some curry leaves and coriander. Finally, add some grated coconut and 1 tsp cumin seeds.
Mix well until everything is well combined and continue beating for another minute.
Heat oil in a kadai over medium heat.
Dip your fingers into the plain water, squeeze a ball-sized batter and gently drop it into the hot oil. Don’t overcrowd them as they will swell in the oil.
Stir occasionally and fry until the bondas are golden brown and crispy.
Finally, drain the Mysore Bondas and enjoy with chutney. Today I’m serving liquid hotel style Coconut chutney & Ginger chutney.

Mysore bonda is a fried snack prepared with flour, yoghurt and herbs. It is crispy on the outside but soft and fluffy on the inside.

Rest time4 o’clock

Total time4 30

Class: Starter/snack, breakfast

Kitchen: Indian (South Indian)

Keyword: Mysore Bonda, Mysore Bajji, Goli Baje

Ingredients

1 Cup Curd
1 teaspoon Salty
1 teaspoon Sodium carbonate
2 Cups Maida All purpose flour
2 Green peppers finely chopped
1 inches Ginger finely chopped
Few curry leaves minced meat
2 tablespoon Coriander finely chopped
2 tablespoon Coconut shredded
1 teaspoon Cumin seed
Oil for frying

Instructions

In a large bowl, add the curds, salt, and baking soda.
Mix well and beat until the curd becomes frothy. It takes about 5 minutes.
Now add 2 cups of maida and start mixing gently. If necessary, add more cottage cheese or a little water. Start hitting in one direction. The batter becomes stretchy and has an elastic texture. The batter should be of medium thickness.
Now cover the batter and let it rest for 4 hours.
After 4 hours you will see some bubbles and the batter will become softer and fluffier.
To this, add finely chopped ginger, green chillies, some curry leaves and coriander. Finally, add some grated coconut and cumin seeds.
Mix well until everything is well combined and continue beating for another minute.

Bonda’s frying:

Heat oil in a kadai over medium heat.
Dip your hand into the plain water, squeeze a ball-sized batter and gently drop it into the hot oil.
Stir occasionally and fry until the bondas are golden brown and crispy.
Finally, drain the mysore bajji and enjoy it with your favorite chutney.

Recipe video

Comments

Perfect whisking and whisking is the key to fluffy batter, giving you soft and fluffy bondas.
Sour curd/yogurt is preferred as it helps in fermentation.
You can extend or shorten the fermentation time depending on the weather. When the weather is warmer, you can shorten the fermentation time.
To get the perfect ball-sized dumplings, you need a medium-thick batter dough. Don’t make it too liquid, otherwise you won’t get a round shape and it will also absorb more oil.
Make mini bondas like I made them, or just make them double the size. But don’t forget to cook them longer on medium heat or they will be uncooked inside.
The most important thing is that you do not prepare these in advance as they need to be served immediately after preparation. Otherwise it will shrink, lose its shine and become soggy.

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Padma.