Step-by-Step Instructions

1. 1.Prepare the Bonda Batter Base

   In a large bowl, add 1 liter of thick curd. Add salt to taste, 1 teaspoon of sugar, 1 teaspoon of cumin seeds, and finely chopped curry leaves. Add a pinch of cooking soda. Pour a small amount of Gold Winner refined sunflower oil (approximately 1-2 tablespoons) into the mixture. Whisk all ingredients together until well combined and the mixture is thick and smooth, with no lumps.

2. 2.Mix Maida and Rest the Batter

   Gradually add 1 kg of maida (all-purpose flour) to the wet mixture. Mix thoroughly with your hands until a thick, cohesive batter is formed. The batter should be thick, similar to a halwa consistency. Cover the bowl and let the batter rest for 10-15 minutes. This resting period allows the flavors to meld and the batter to slightly loosen, making it easier to handle and resulting in softer bondas.

3. 3.Prepare the Kara Chutney Base

   Heat a pan on medium flame and add 50 ml of Gold Winner refined sunflower oil. Add 150g of peeled garlic cloves and fry until they turn golden brown. Once the garlic is golden, add 15-20 dry red chillies and fry for about 1 minute until they achieve a reddish hue. Be careful not to burn them. Add 1/4 kg of chopped tomatoes and a handful of coriander leaves. Finally, add a lemon-sized amount of tamarind. Sauté all the ingredients until they are well cooked and softened.

4. 4.Blend the Kara Chutney

   Transfer the sautéed chutney ingredients into a blender jar. Add salt to taste and water as needed to achieve your desired consistency. Blend until a smooth, coarse paste is formed. The chutney should have a slightly thick, pourable consistency. Transfer the blended chutney to a serving bowl.

5. 5.Fry the Mysore Bondas

   Heat Gold Winner refined sunflower oil in a deep frying pan on a low flame. Ensure the oil is hot but not smoking, as too high heat will burn the outside and leave the inside raw. Wet your hands slightly with water. Take small portions of the rested bonda batter (about the size of a gooseberry or small lemon) and gently drop them into the hot oil. Fry the bondas on a low flame, stirring occasionally, until they turn a uniform golden-brown color and are cooked through. This process ensures a crispy exterior and a soft, fluffy interior. Remove the fried bondas using a slotted spoon and drain excess oil.

6. 6.Serve Mysore Bonda with Kara Chutney

   Place the hot Mysore Bondas on a banana leaf or a serving plate. Pour a generous amount of the prepared Kara Chutney alongside the bondas. Break open a hot bonda, dip it into the spicy and tangy chutney, and enjoy immediately. The combination of the soft, slightly sweet bonda and the flavorful chutney is a perfect snack.