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.

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

Additional ingredients:
Green chillies
Jeera (cumin seeds)

Method:

• 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.