Step-by-Step Instructions

1. 1.Prepare the Bonda Batter Base

   In a large bowl, add 1 liter of thick, fresh 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 (approx. 2-3 tablespoons) into the mixture. Whisk all these ingredients thoroughly until well combined and smooth, ensuring no lumps.

2. 2.Mix in Maida and Rest the Batter

   Gradually add 1 kg of maida to the whisked curd mixture. Mix well with your hands until a thick, uniform batter is formed. The consistency should be thick, like halwa. Cover the bowl and let the batter rest for 10-15 minutes. This resting period allows the air to incorporate, making the batter slightly looser and fluffier.

3. 3.Sauté Chutney Ingredients

   Heat 50 ml of Gold Winner Refined Sunflower Oil in a kadai over medium heat. Add 150g of peeled garlic and sauté until it turns golden brown (approx. 75% cooked). Then, add 15-20 dry red chilies and sauté for about 1 minute until they achieve a reddish color. Next, add 1/4 kg of sliced tomatoes and a handful of coriander leaves. Finally, add a lemon-sized amount of tamarind and salt to taste. Sauté all ingredients until the tomatoes soften and the mixture is well combined.

4. 4.Blend the Kara Chutney

   Transfer the sautéed chutney ingredients into a blender jar. Add a small amount of water (approx. 1/4 cup) and blend until it forms a smooth, thick paste. The chutney should have a slightly coarse texture for a better eating experience.

5. 5.Fry the Mysore Bondas

   Heat Gold Winner Refined Sunflower Oil in a deep kadai for frying. Ensure the oil is hot but not smoking. Dip your hand in water, take a small portion of the rested bonda batter (about the size of a small lemon or gooli), and gently drop it into the hot oil. Repeat this process, dropping multiple bondas into the oil, ensuring they don't overcrowd the kadai. Fry on a medium-low flame, stirring gently after the bondas start to firm up, until they turn a beautiful golden brown color. This slow frying ensures the bondas are cooked through and crispy on the outside.

6. 6.Serve the Mysore Bondas

   Once the bondas are golden brown, remove them from the oil using a slotted spoon and drain excess oil. Place the hot Mysore Bondas on a plate lined with a banana leaf. Serve immediately with the freshly prepared Kara Chutney. Enjoy the crispy exterior and soft, fluffy interior of the bondas with the spicy and tangy chutney.