An awesome snack from the ever-busy kitchens of Mysore, the Mysore Bonda is a deep-fried fritter made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies. This traditional snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. It tastes wonderful whens served hot with chutney, and a cup of hot milky filter coffee!
|Curd||3/4 Cup (12 tbs) (dahi)|
|Plain flour||1 Cup (16 tbs) (maida)|
|Rice flour||1/4 Cup (4 tbs) (chawal ka atta)|
|Cumin seeds||1 Teaspoon (jeera)|
|Finely chopped ginger||1 Teaspoon (adrak)|
|Finely chopped green chillies||2 Teaspoon|
|Finely chopped coriander||1/4 Teaspoon (dhania)|
|Baking soda||1/4 Teaspoon|
|Oil||3 Cup (48 tbs) (For deep frying)|
1. Combine the curds and 1/2 cup of water in a deep bowl and whisk well.
2. Combine all the ingredients, including the curd-water mixture in a deep bowl and mix very well using your hands.
3. Heat the oil in a deep non-stick pan, shape each portion into a round using your hands and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
4.Serve immediately with coconut chutney or green chutney.