Step-by-Step Instructions

1. 1.Prepare Mysore Bonda Batter (Wet Ingredients)

   In a large bowl, add 1 liter of thick curd. Add salt to taste and 1 teaspoon of sugar. Whisk these ingredients together until well combined.

2. 2.Add Spices and Oil to Batter

   To the curd mixture, add 1 teaspoon of cumin seeds, finely chopped curry leaves, and a pinch of cooking soda. Pour in a small amount of Gold Winner oil (approx. 1-2 tablespoons).

3. 3.Whisk Batter Until Smooth

   Whisk the mixture thoroughly until it becomes smooth and all ingredients are evenly distributed, ensuring no lumps. The batter should be thick.

4. 4.Add Maida and Rest the Batter

   Gradually add 1 kg of maida to the wet mixture. Mix well with your hands until a thick, uniform batter is formed. 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. This resting period helps the batter become slightly looser and fluffier.

5. 5.Prepare Kara Chutney - Fry Garlic

   Heat a pan with approximately 50ml of Gold Winner oil. Add 150g of peeled garlic and fry until it is about 75% cooked and starts to turn slightly golden.

6. 6.Fry Dry Red Chillies

   Add 15-20 dry red chilies to the pan with the garlic. Fry for about 1 minute until they achieve a good reddish color but do not let them burn, as this will make the chutney bitter.

7. 7.Add Tomatoes, Coriander, and Tamarind

   Add 1/4 kg of sliced tomatoes and a handful of fresh coriander leaves to the pan. Also, add a lemon-sized amount of tamarind. Sauté all the ingredients until the tomatoes soften.

8. 8.Grind the Chutney

   Transfer the sautéed ingredients to a blender. Add salt to taste and water as needed to achieve a thin, smooth consistency. Grind until it forms a fine paste.

9. 9.Fry Mysore Bondas

   Heat Gold Winner oil in a deep kadai. To fry the bondas, wet your fingers with water to prevent the batter from sticking. Take small, lemon-sized portions of the batter and gently drop them into the hot oil. Fry on a low flame, stirring occasionally, until the bondas turn golden brown and are cooked through. Frying on a low flame ensures the inside is cooked properly and the outside gets a uniform golden color. Remove the fried bondas and drain excess oil.

10. 10.Serve and Enjoy

    Serve the hot Mysore Bondas on a banana leaf-lined plate. Pour the prepared Kara Chutney on the side. Break a bonda to reveal its soft, fluffy interior, dip it in the spicy chutney, and enjoy the delicious combination of sweet, tangy, and spicy flavors.