Mysore Bonda video, Instant Mangalore goli baje, Mysore bajji by Tarla Dalal

Mysore Bonda,
Recipe Link : https://www.tarladalal.com/Mysore-Bonda-South-Indian-Snack-42173r

------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

----------------------------------------------------------------------------------------------------


Mysore Bonda

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! You can also try other South Indian recipes like the Masala Vadas and South Indian Filter Coffee .

Preparation Time: 10 minutes.
Cooking Time: 25 minutes.
Serves 5.

¾ cup curd (dahi)
1 cup plain flour (maida)
¼ cup rice flour (chawal ka atta)
1 tsp cumin seeds (jeera)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
¼ cup finely chopped coriander (dhania)
¼ tsp baking soda
Salt to taste
Oil for deep-frying

For Serving
Coconut chutney
Green chutney

1. Combine the curds and ½ 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.
Serve immediately with coconut chutney or green chutney.