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mysore curd bonda served on a white and blue plate with one bonda cut open
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Mysore Curd Bonda

The Mysore Bonda is a beloved street food in South India, known for its crispy exterior and soft, delectable interior. Ideal for snacking with tea, this dish requires only a few basic pantry ingredients and is easy to prepare.
Course Snacks & Appetizers
Cuisine South Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 people
Calories 190kcal
Author Richa

Ingredients

  • 1 Cup Curd
  • 1 Cup All Purpose Flour
  • 2 Tablespoons Green Chilli Paste
  • 2 Tablespoons Rice Flour
  • 1 Tablespoon Semolina sooji
  • 1 Teaspoon Salt
  • ¼ Teaspoon Baking Soda
  • ¼ Cup Chopped Onion finely chopped
  • ¼ Cup Grated Carrot
  • 2 Tablespoons Chopped Curry Leaves
  • 1 Tablespoon Chopped Ginger finely chopped
  • 1 Tablespoon Chopped Coriander

Instructions

  • Add curd, all purpose flour and green chilli paste to a bowl. Mix to combine. Ensure there are no lumps.
  • Cover and store on the counter for 6 hours or until the curd ferments and gets a sour taste.
  • Add rice flour, semolina, salt, baking soda, chopped onion, grated carrot, curry leaves, ginger and coriander. Mix to combine and ensure there are no lumps.
  • Heat oil in a kadai on high heat. Reduce the heat to low and carefully add small dollops of the batter into the kadai using your hand.
  • Allow it to cook on low flame for 5-6 minutes and increase the heat to medium. Cook for 2-3 minutes or until the bondas get a bright golden brown colour.
  • Use a skimmer to remove them from the kadai and serve hot along with some mint chutney and plain puffed rice!

Notes

Richa’s top tips to make the best Mysore bondas: 
    • Make sure that the curd isn’t already very sour before fermenting it. You can use fresh curd or day-old curd. If you use really old curd, it would make the dish very very sour. Combine the veggies right before frying to make the batter nice and thick. 
    • When frying the bondas, make sure the oil is sufficiently hot before adding in the batter. Here’s how you can easily check the temperature of the oil. 
    • The consistency of the batter plays a really important role in achieving the perfect results. The batter shouldn’t be too thick or too runny and it should have a nice fluffy texture for making the best bondas. 
    • When fermenting the curd and while adding the dry ingredients make sure that the batter is smooth and has no lumps. 
 

Nutrition

Calories: 190kcal | Carbohydrates: 35g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 700mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1904IU | Vitamin C: 298mg | Calcium: 128mg | Iron: 2mg