Mysore bonda, also known as ulundu bonda, is a creamy, crunchy, and delicious South Indian snack. As the name suggests, this golden brown crispy and deep-fried ball is the traditional evening snack of the Mysore region but is popular across the country.
However, you’ll find variations in taste and ingredients as you move from one region to another. For instance, the Mysore bonda served in Andhra Pradesh is a varied sweet and savoury version.
The tasty round-fried fritters that are crispy on the outside and soft on the inside can be easily prepared at home. It can be served along with chutney and sambar as an evening snack.
While the usual bondas are made with black gram, fenugreek, and the like, this one is a little different:
One cup of refined flour (maida)
One cup curd
One teaspoon of baking soda
One teaspoon oil
Salt (as required)
Add baking soda and necessary salt to curd and keep it aside
It will ferment after five minutes
Stir the mix well and add refined flour to it
Add a little water and use a spoon or your fingers to form a soft dough If the dough is too dry, smear a bit of warm water, but don’t make it sticky
Keep this aside for five minutes
Take a deep fry pan and pour oil, enough to fully soak the round bonda batters
Regulate the flame to medium-high
When the oil is hot, press the batter using your fingers and shape it round
Drop in the oil
They will puff up in a few seconds
Keep stirring till they attain a brown colour
Now take them out one by one and place them in a tissue
Here, your crispy Mysore bonda is ready