Mysore bonda

mysore bajji
It is highly recommended to balance the diet proportions that our body needs in order to function perfectly. Always the bad fats ( some fried snacks) must be compensated with fresh fruits / fruit juice / lots of fresh veggies / butter milk. Also, liters of oil goes in for the deep-fried snacks, which is not at any point reusable. (Do not store or reheat or use the oil which has already been used once). Once in a while our body can accept these fats but not good if consumed in regular intervals. So, we can eat the fried snacks once in a fortnight which is very reasonable way to have a grip on our diet. 
“Anything and everything’s good as long as it is in the limits.”
The recipe of Mysore bonda / Mysore bajji is very easy. If you are expecting some guests and you want to make something instantly of course a very tasty one, then “Mysore bonda” is the one you are looking for. Now, this could either be made instantly or even the batter could be stored to use it after an hour or two.  
Mysore bajji
Mysore bonda
Main Ingredients:
  • Plain flour / All purpose flour / maida – 1 cup
  • Rice flour – 2-3 tablespoon 
  • Baking soda (or) Fruit salt (ENO) – 1 teaspoon
  • Salt – as per taste
  • Cumin seeds – 1 teaspoon
  • Green chili chopped – 2-3 No.s depending on level of spiciness
  • Pepper crushed – 6-7No.s ( optional )
  • Ginger grated – 1 teaspoon
  • Butter milk – (to make a thick batter) – 1 medium size glass 
Ingredients for frying:
  • Oil – for frying bondas
  • Mix all the Main ingredients in a bowl. Make thick batter by slowly adding the butter milk. Once done, keep aside for 10-15 min so that the baking soda / Eno salt makes the batter fluffy enough for making soft bondas. 
  • Heat oil in a deep bottommed pan on a medium flame. Once the oil is hot, drop the batter using a round ladle. As a practice, generally I use my palm and fingers so that I can push the batter with my thumb to drop a small ball-shaped batter into the oil. Fry on a medium flame and it might take few minutes for the bonda to cook. 
  • Bonda gains shape and becomes fluffy. Eventually it turns to brown color. Take the bondas onto a paper towel to dab out extra oil. Fry the bondas in batches to avoid them sticking together. 
  • Crispy from outside and soft inside -“ Mysore bondas “ are ready to serve. 
  • Serve them with any variety of chutney like I did, with Coconut chutney.
Mysore bajji
Mysore bonda
In some parts of India, it is a very popular Morning Breakfast / tiffin. In tiffin centre, Mysore bondas are served with coconut chutney. But, the street shops serve them with a whole green chili fried, chopped onions, little dry mango powder (Amchur) sprinkled on the bondas. They taste really good with all those additives.  

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