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# Mysore Bonda Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Resting Time** | 4 hr |
| **Total time** | 4 hr 30 min |
| **Serves** | 20 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 61 kcal |
| Carbohydrates | 11 g |
| Protein | 3 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Sodium | 144 mg |
| Potassium | 42 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 56 IU |
| Vitamin C | 8 mg |
| Calcium | 22 mg |
| Iron | 1 mg |
## Ingredients
* 1 cup curd
* ¾ tsp salt
* 1 tsp baking soda
* 2 cup maida / plain flour
* 2 chilli *(finely chopped)*
* 1 inch ginger *(finely chopped)*
* few curry leaves *(chopped)*
* 2 tbsp coconut *(shredded)*
* 2 tbsp coriander *(finely chopped)*
* 1 tsp cumin
* oil *(for frying)*
## Instructions
1. firstly, in a large bowl take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
2. mix well until the curd turns frothy.
3. now add 2 cup maida and start to mix gently.
4. adding more curd if required, start to beat in 1 direction.
5. the batter will turn elastic texture.
6. now add 2 chilli, 1 inch ginger, few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
7. mix well combining everything well.
8. now, cover and rest for 4 hours.
9. after 4 hours, the batter will turn more soft and fluffy.
10. beat it further for a minute.
11. dip your hand in the water and pinch a ball sized batter.
12. drop in hot oil, keeping the flame on medium.
13. stir and fry until the bonda turns golden brown and crisp.
14. finally, drain off the mysore bajji and enjoy with chutney.
## Step-by-step
firstly, in a large bowl take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
mix well until the curd turns frothy.
now add 2 cup maida and start to mix gently.
adding more curd if required, start to beat in 1 direction.
the batter will turn elastic texture.
now add 2 chilli, 1 inch ginger, few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
mix well combining everything well.
now, cover and rest for 4 hours.
after 4 hours, the batter will turn more soft and fluffy.
beat it further for a minute.
dip your hand in the water and pinch a ball sized batter.
drop in hot oil, keeping the flame on medium.
stir and fry until the bonda turns golden brown and crisp.
finally, drain off the **mysore bajji** and enjoy with chutney.
## Video
## Notes
* firstly, make sure to beat the batter really well. else the bajji will be dense.
* also, if your bajji is hard then add a pinch of baking soda and mix the batter.
* additionally, fry on medium flame else the bonda will not get cooked from inside.
* finally, **mysore bonda** or **mysore bajji recipe** tastes great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mysore-bonda-recipe-mysore-bajji/](https://hebbarskitchen.com/mysore-bonda-recipe-mysore-bajji/)
