mysore bonda recipe | mysore bajji recipe | instant bonda recipe with maida -detailed photo and video recipe. an extremely popular deep-fried snack recipe from the south indian cuisine made with plain flour. it is known for its round ball-shaped soft texture and hence the name of bajji or bonda recipe. it is popular street food, evening snack recipe served with the combination of spicy chutney with a strong coffee or masala chai to all age groups.
well many would like to question what is the difference between the popular goli baje or mangalore bonda with this recipe of mysore bajji. the main or significant difference is the size. the goli baje are small-sized dumplings whereas mysore bajji is big sized dumplings. apart from the size, the spice used may vary and goli baje may have more toppings like dry coconut, coriander and ginger. you may argue that these spices can also be added to mysore bajji and thus reducing to just one difference. therefore, i did not share this recipe previously and mangalore bajji was more than sufficient. however, i was getting more requests for this recipe video and hence decided to post it separately.
furthermore, some more additional tips, suggestions and variants to the mysore bonda recipe or mysore bajji recipe. firstly, to get the ball-sized dumplings, you need to have medium thickness batter dough. it should not be either thin or thick, as it would not easily slide through your fingers and also may absorb more oil. secondly, these bajji’s has to be deep-fried in small batches and the batch number depends upon the size of your frying pan. moreover, while dropping these dumplings into hot oil, make sure it is as close as possible. this helps to attain the round ball-like shape. lastly, avoid preparing these bajji’s in advance and it has to be served immediately once it is prepared. otherwise, it may turn soggy and also may ooze out the oil.
finally, i would like to highlight my other related snacks recipes collection with this post of mysore bonda recipe. it includes my other related recipes like tomato bajji, bonda soup, bonda, veg bonda, aloo bonda, bread paneer pakora, masala mirchi bajji, goli baje, onion pakoda, bread pakora. further to these i would also like to mention my other related recipes categories like,
mysore bonda video recipe:
recipe card for mysore bonda recipe:
mysore bonda recipe | mysore bajji recipe | instant bonda recipe
Ingredients
- 1 cup curd
- ¾ tsp salt
- 1 tsp baking soda
- 2 cup maida / plain flour
- 2 chilli, finely chopped
- 1 inch ginger, finely chopped
- few curry leaves, chopped
- 2 tbsp coconut, shredded
- 2 tbsp coriander, finely chopped
- 1 tsp cumin
- oil, for frying
Instructions
- firstly, in a large bowl take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
- mix well until the curd turns frothy.
- now add 2 cup maida and start to mix gently.
- adding more curd if required, start to beat in 1 direction.
- the batter will turn elastic texture.
- now add 2 chilli, 1 inch ginger, few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
- mix well combining everything well.
- now, cover and rest for 4 hours.
- after 4 hours, the batter will turn more soft and fluffy.
- beat it further for a minute.
- dip your hand in the water and pinch a ball sized batter.
- drop in hot oil, keeping the flame on medium.
- stir and fry until the bonda turns golden brown and crisp.
- finally, drain off the mysore bajji and enjoy with chutney.
Nutrition
how to make mysore bajji with step by step photo:
- firstly, in a large bowl take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
- mix well until the curd turns frothy.
- now add 2 cup maida and start to mix gently.
- adding more curd if required, start to beat in 1 direction.
- the batter will turn elastic texture.
- now add 2 chilli, 1 inch ginger, few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
- mix well combining everything well.
- now, cover and rest for 4 hours.
- after 4 hours, the batter will turn more soft and fluffy.
- beat it further for a minute.
- dip your hand in the water and pinch a ball sized batter.
- drop in hot oil, keeping the flame on medium.
- stir and fry until the bonda turns golden brown and crisp.
- finally, drain off the mysore bajji and enjoy with chutney.
notes:
- firstly, make sure to beat the batter really well. else the bajji will be dense.
- also, if your bajji is hard then add a pinch of baking soda and mix the batter.
- additionally, fry on medium flame else the bonda will not get cooked from inside.
- finally, mysore bonda or mysore bajji recipe tastes great when served hot.