Easy Mysore Bonda Recipe (Maida Bonda) | Mysore Bajji Street Style | Goli Baje | Goli Bajji – Easy to make delicious deep fried snack that is crispy from outside but soft & fluffy from inside. It is prepared with flour, yoghurt & a few spices.
Mysore bondas are known for their round ball-shaped soft texture and hence the name of bajji or bonda. It is a very popular street food especially in South India. Perfect as an evening snack served with a spicy chutney along with a strong filter coffee or masala chai. Chillies and Ginger added to the batter which give a nice zing with every bite!
Mysore Bonda is often confused with Urad Dal Bonda. In Tamil Nadu, they commonly make Bonda using Urad Dal instead of all purpose flour. But Mysore bonda will always be made using all purpose flour or maida. I will be sharing some very important tips below in the recipe card. Please follow them & you will be able to make perfect bondas. Without further ado, let’s dive into the recipe!
Steps to follow for
Mysore Bonda Recipe
- To a large bowl add 1 cup sour curd, 1 tsp salt and 1 tsp baking soda.
- Mix well & whisk until the curd turns frothy. It takes about 3-5 min.
- Now, add 2 cups maida and start to mix gently.
- Add more curd or a little water if required. Start to beat in one direction. The batter will become stretchy & turn elastic texture.
- The batter should be of medium thickness..neither too thin nor too thick! Check VIDEO to get an idea of the right consistency.
- Now, cover the batter and rest for 4 hours.
- After 4 hours, you will see some bubbles & the batter will turn more soft and fluffy.
- To this, add finely chopped ginger, green chillies, few curry leaves & coriander. Finally add some shredded coconut and 1 tsp cumin seeds.
- Mix well until well combined beating it further for a minute.
- Heat oil in a kadai over medium heat.
- Dip your fingers in the plain water, pinch a ball sized batter & gently drop in hot oil. Do not overcrowd them as they will puff up in oil.
- Stir occasionally and fry until the bondas turn golden brown and crisp.
- Finally, drain off the mysore bondas and enjoy with chutney. Today, I’m serving with runny hotel style Coconut Chutney & Ginger Chutney.
EASY MYSORE BONDA RECIPE (MAIDA BONDA) | MYSORE BAJJI (GOLI BAJE)
Ingredients
- 1 Cup Curd
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 Cups Maida All purpose Flour
- 2 Green Chillies finely chopped
- 1 inch Ginger finely chopped
- Few Curry leaves chopped
- 2 tbsp Coriander finely chopped
- 2 tbsp Coconut shredded
- 1 tsp Cumin Seeds
- Oil for deep frying
Instructions
- To a large bowl add curd, salt and baking soda.
- Mix well & whisk until the curd turns frothy. It takes about 5 min.
- Now, add 2 cups maida and start to mix gently. Add more curd or a little water if required. Start to beat in one direction. The batter will become stretchy & turn elastic texture. Batter should be of medium thickness.
- Now, cover the batter and rest for 4 hours.
- After 4 hours, you will see some bubbles & the batter will turn more soft and fluffy.
- To this, add finely chopped ginger, green chillies, few curry leaves & coriander. Finally add some shredded coconut and cumin seeds.
- Mix well until well combined beating it further for a minute.
Deep Frying Bondas:
- Heat oil in a kadai over medium heat.
- Dip your hand in the plain water, pinch a ball sized batter & gently drop in hot oil.
- Stir occasionally and fry until the bondas turn golden brown and crisp.
- Finally, drain off the mysore bajji and enjoy with your favourite chutney.
Recipe Video
Notes
- Perfect beating & whisking is the key to get airy batter which in turn gives you soft & fluffy bondas.
- Sour curd/yoghurt is preferred as it helps in fermentation.
- You can increase or decrease the time of fermentation, it depends on weather. If weather is warmer then you can reduce the time for fermentation.
- To get the perfect ball-sized dumplings, you need to have medium thick batter dough. Don't make it too runny otherwise you will not get the round shape & also it will absorb more oil.
- Make mini bondas like how I made or just make them double in size. But, remember to cook them longer over medium heat, if not, they will be uncooked from inside.
- Most importantly, avoid preparing these in advance as it needs to be served immediately once it is prepared. Otherwise, it will shrink, lose it's shine & turn soggy.
CHECK OUT OTHER SNACKS & BREAKFAST RECIPES FROM BLOG!!
Some Popular snack from blog:
- Masala French Fries
- Punugulu With Idli Dosa Batter
- Challa Punugulu
- Bread Bonda
- Ulundu Bonda.
- Jeera Cookies
- Onion Pakoda
- Vegetable Chop
- Kunukku Recipe
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
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