Step-by-Step Instructions

1. 1.Prepare Mysore Bonda Batter (Part 1)

   In a large bowl, add 1 liter of thick, fresh curd. Add salt to taste and 1 teaspoon of sugar. Mix well until the sugar and salt dissolve.

2. 2.Add Spices and Soda to Batter

   Add 1 teaspoon of cumin seeds and finely chopped curry leaves to the curd mixture. Then, add a pinch of cooking soda. The soda helps with softness and balances the acidity of the curd.

3. 3.Add Oil and Whisk Batter

   Pour 50 ml of Gold Winner refined sunflower oil into the mixture. Whisk everything together thoroughly using a whisk until well combined and slightly thick. The oil helps prevent stickiness and aids in forming round bondas.

4. 4.Incorporate Maida and Rest Batter

   Gradually add 1 kg of maida to the whisked mixture. Mix by hand until a thick, halwa-like consistency is achieved. If the batter is too watery, add a little more maida. If too thick, add a tiny bit of water. Cover the bowl and let the batter rest for 10-15 minutes. Resting allows air bubbles to form, making the bondas softer.

5. 5.Prepare Kara Chutney (Part 1 - Sautéing)

   Heat 50 ml of Gold Winner refined sunflower oil in a kadai (wok) over medium flame. Add 150g of peeled garlic and sauté until it's about 75% cooked and lightly golden. Then, add 15-20 dry red chillies (adjust to your spice preference) and sauté for about 1 minute until they turn reddish, avoiding burning.

6. 6.Add Remaining Chutney Ingredients

   Add 1/4 kg of chopped tomatoes, a handful of chopped coriander leaves, and a lemon-sized piece of tamarind to the kadai. Sauté all the ingredients together until the tomatoes soften and the mixture is well combined. Add salt to taste.

7. 7.Blend Kara Chutney

   Transfer the sautéed chutney ingredients to a blender. Add a small amount of water to achieve the desired consistency. Blend until a slightly coarse paste is formed. The chutney should not be too smooth.

8. 8.Fry Mysore Bondas

   Heat Gold Winner refined sunflower oil in a kadai for deep frying. Ensure the oil is at a medium temperature. Wet your hands with water, take small portions of the rested bonda batter, and gently drop them into the hot oil. Fry on a low to medium flame. Once the bondas start to firm up and separate, gently stir them with a slotted spoon. Continue frying until they turn a beautiful golden brown color. Remove the fried bondas and drain excess oil.

9. 9.Serve Mysore Bonda with Chutney

   Serve the hot, crispy Mysore Bondas on a plate, preferably lined with a banana leaf. Pour a generous amount of the freshly prepared Special Kara Chutney alongside or over the bondas. Enjoy the delicious combination of soft bondas and spicy, tangy chutney.