Mysore Bonda


I have always enjoyed the popular Mysore bonda while travelling through Andhra. It is a very popular snack, available restaurants and tiffin centers across South India.

On a recent visit to Hyderabad, my mother-in-law made some dough and gave it to me to take back home. It came quite well, and I was tempted to try the entire process on my own.

1 cup sour curds
1 cup maida
1 cup rice flour
1 tsp salt

Additional ingredients:
Green chillies
Jeera (cumin seeds)


  • Mix the curd, maida, rice flour and salt well.
  • Make into a smooth, thick paste to avoid any clumps. If the resultant dough is a bit runny, add more four and maida.
  • Set aside for upto 4 hour

To make the bonda:

  • In a large wok, heat oild for deep frying. Be sure not to over heat the oil. The resultant bonda will get done outside, but would be raw inside.
  • Chop green chillies and add along with jeera to the dough.
  • Now take the dough into small balls with your hand, and drop into the oil gently.
  • Keep turning over to ensure all sides of the bonda has nicely browned.
  • Drain and set in a serving bowl.

Serve hot Mysore Bondas with pickle or coconut chutney.


One response »

  1. Pingback: Some Bonda theories!! « Swadhyayam

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