Thursday, April 10, 2014

Mysore Bhajji/ Mysore Bonda

My dad likes to eat this bhajji, so whenever we go out we used to check for these in hotels around and instead of this we used to get all other types of evening snacks. So I decided to try this out at home and googled, got so many recipes for this snack and my mom made this one evening.

We thought that this is a big process to make but it is so simple that we mixed the batter in the morning and made it in the evening during tea time.

We kept this batter to ferment from morning as we had mixed it as soon as my mom finished her kitchen work. It is not necessary to keep it from morning and we can mix the batter 1 hour in advance and then fry it in oil.

This is a very popular snack in Karnataka, which is made up of maida, rice flour, baking soda and curd. It is crispy from outside and spongy inside. Along with coconut chutney, this bhajji is lip-smacking snack.

  1. Maida- 1 Cup
  2. Salt- as per taste
  3. Rice Flour- ¼ Cup
  4. Baking Powder- ½ tsp
  5. Curd- 1 Cup
  6. Cumin Seeds- 2 tsp
  7. Onions (chopped)- 1 no
  8. Green Chillies (chopped)- 2nos

  1. Mix maida, rice flour, baking powder, curd and salt by adding little water. It should be in the form of thick vada batter and keep this aside for about 1- 2 hours.
  2. Heat oil in a kadai. In the batter add cumin seeds, chopped onions and green chillies, mix well.
  3. With the help of a spoon or with hand make into small round ball and put it into oil. Cook in a very low flame. Remove once it is golden brown in colour and enjoy this along with coconut chutney.


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