A deep-fried snack from Karnataka, the Mysore Bonda is a local favourite. Thanks to social media and globetrotters, the snack is now featured on many menus across the Indian subcontinent and worldwide. The bonda is an addictive dish, not just because of the taste but also because it is easy to make, quick to eat and does not require many accompaniments. A simple sour-spice chutney on the side does the trick, and just one or two could fill your tummy for a while. Because the bonda is now quite a famous street snack, there is some discussion about the fillings used for the bonda. Regardless, many stick to the classic recipe while other, more adventurous cooks choose to create their own fillings or add to the existing recipe. For this particular recipe of the bonda, we shall be looking at the classic recipe and how it is made. This simple recipe can be a quick snack, a breakfast dish or even a side dish to your main course. The classic bonda is not stuffed at all and that is what we shall be looking at today. Once you have mastered the simple bonda, you can then move on to the stuffed version.

• 1 cup wheat flour
• 1/4 cup rice flour
• 2 tbsp coriander leaves
• 6 tbsp cooking oil
• 1/2 tsp cumin seeds
• Salt
• 1 small onion
• 2 green chilies
• 1 tsp ginger

• To a fairly large bowl (This makes mixing easier and less of a mess), add wheat flour, rice flour, salt and baking soda.
• Combine thoroughly so that the dry ingredients are properly mixed.
• Once that is done, you can add the chopped onion, cumin seeds, green chilli and ginger. Ensure that the ginger is very finely chopped, or you will get a mouthful of ginger, which will be very unpleasant. The same goes for the onions and chillies as well.
• To this dry mix, slowly add curd, to which a few Tbsp of water has been added.
• Keep mixing the ingredients with the curd until you get a batter that is slightly thicker than pancake batter.
• Keep adding curd until you get consistency in where you can drop the mixture into the oil and not pour.
• If your batter turns thick, you can add more rice flour.
• Set this mixture aside for about fifteen minutes as it will thicken slightly.
• Check the consistency of the batter again before prepping the oil for frying.
• Into a deep pan, add about 2 inches of oil and heat well.
• Using a deep spoon or small ladle, scoop some batter into the hot oil.
• Once you drop the batter into the oil, keep the flame on a medium to low flame. A high flame would cook the outside but leave the inside runny and raw.
• Avoid overcrowding the pan and drop only a few at a time. The bonda would stick to each other and cause misshapen crisps.
• Once the bondas take on a golden brown colour, they are ready.
• Remove from the oil and place them on a place that is lined with kitchen towels or paper napkins to drain off the excess oil.
• Repeat the process for the rest of your batter.
• Leave them be till they cool slightly, after which you can serve them with a side of tamarind or coconut chutney.
• Bondas taste lovely with sambar and would make a lovely addition to your breakfast idli dish.