Friday, June 17, 2011

Mangalore Bonda

Mangalore Bonda / Mysore Bonda


Maida Flour/All purpose flour - 1 cup
Thick Sour Buttermilk - 3/4 cup
Salt to taste
Oil to deep fry
Green chillies - 2 (Finely Chopped)
Hing - a pinch
Curry leaves - 4 -5 leaves (Finely chopped)
Fresh Coconut - 2 tspn (Finely Chopped)
Ginger - 1 tspn (Finely chopped)
Onion - 1 no. (Finely chopped)
1) Mix maida flour, salt, buttermilk into a fine thick batter. (If the buttermilk is really sour, we can make the bonda's immediately if its not sour, then let the batter ferment for at least 4 -5 hours) 
2) Now to this mixture, add chillies, onions, ginger, coconut, curry leaves and Hing and mix well.
3) Now the batter is ready to make bondas.
4) Take a deep frying pan, add enough oil to deep fry,
5) Once the oil is hot, drop the batter in small round portions. (You will not be able to make the portions and keep aside, so just take enough batter in your hand and drop required portion into the hot oil carefully)
6) Fry them till they are golden brown and its ready to serve with any chutney or any sauces of your choice. (I always make Ginger Chutney with this.)

No comments: