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 and 1 tsp of sugar. Mix well until the sugar and salt dissolve.

2. 2.Add Flavorings and Leavening

   Add 1 tsp of cumin seeds and finely chopped curry leaves to the curd mixture. Then, add a pinch of cooking soda. Mix all ingredients thoroughly with a whisk.

3. 3.Incorporate Oil and Maida

   Pour a small amount of Gold Winner Refined Sunflower Oil into the mixture. Whisk again until well combined and the mixture is thick and smooth. Gradually add 1 kg of maida to the mixture, mixing by hand until a thick, uniform batter is formed. The batter should be thick, like halwa.

4. 4.Rest the Bonda Batter

   Cover the batter and let it rest for 10-15 minutes. This allows the batter to loosen slightly and become fluffier.

5. 5.Prepare Chutney Base

   Heat 50 ml of Gold Winner Refined Sunflower Oil in a kadai over medium heat. Add 150g of peeled garlic and fry until it turns golden brown (about 75% cooked).

6. 6.Fry Chillies and Tomatoes

   Remove the fried garlic and set aside. Add 15-20 dry red chillies to the same oil and fry for about 1 minute until they turn reddish. Then, add 1/4 kg of chopped tomatoes and a handful of coriander leaves. Add the fried garlic back to the kadai along with a lemon-sized piece of tamarind. Sauté all ingredients until the tomatoes soften and the mixture is well combined.

7. 7.Blend the Chutney

   Transfer the sautéed chutney ingredients to a blender. Add salt to taste and a little water. Blend into a smooth, slightly coarse paste. Adjust water to achieve desired consistency.

8. 8.Heat Oil for Frying Bonda

   Heat Gold Winner Refined Sunflower Oil in a deep kadai for frying the bondas. Ensure the oil is hot but not smoking.

9. 9.Fry the Mysore Bonda

   Dip your hand in water, take a small portion of the rested bonda batter (about the size of a gooseberry or small marble), and gently drop it into the hot oil. Repeat until the kadai is filled but not overcrowded. Fry on a low flame, gently stirring occasionally, until the bondas turn golden brown and are cooked through. Remove the fried bondas and drain excess oil.

10. 10.Serve and Enjoy

    Serve the hot Mysore Bondas on a banana leaf-lined plate with the spicy Kharra Chutney. Break open a bonda to check its soft, fluffy interior, dip it in the chutney, and enjoy!