Authentic Kannadiga Mysore Bonda with Coconut Chutney
Crispy on the outside and wonderfully fluffy on the inside, these deep-fried South Indian fritters make for a delightful snack. Paired with a fresh, nutty coconut chutney, they offer a burst of comforting traditional flavours.
35min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
In a large mixing bowl, combine the sour curd, all-purpose flour, and rice flour, beating well to form a thick, smooth batter without lumps.
2
Add the cumin seeds, chopped ginger, green chilies, onions, curry leaves, and salt to the batter, mixing thoroughly.
3
Cover the bowl and let the batter rest for at least 2 to 3 hours to ferment slightly and achieve a light texture.
4
Just before frying, gently fold in the baking soda to aerate the batter.
5
Heat oil in a deep frying pan over medium heat.
6
Drop small portions of the batter into the hot oil using your fingers or a spoon, frying in batches.
7
Fry the bondas until they turn golden brown and crisp on all sides, stirring occasionally for even cooking.
8
Remove with a slotted spoon and drain excess oil on paper towels.
9
Serve hot immediately alongside freshly prepared coconut chutney.
Ingredients
1 cup sour curd (yogurt)
1 cup all-purpose flour (maida)
2 tablespoons rice flour
1 teaspoon cumin seeds
1 inch ginger, finely chopped
2 green chilies, finely chopped
1 small onion, finely chopped
A few fresh curry leaves, chopped
1/2 teaspoon baking soda
Salt to taste
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.