We have a rule in the house. Deep fried something once a month on a sunday. Its been extremely cold this year in Bangalore. Deep fried anything is welcome. Mangalore bonda on a lazy sunday evening. Bring it on. Mangalore bonda is crispy on the outside, soft on the inside and perfect for a cold winter evening. This is a very easy to make recipe and its a winner. Here is how to do this yummy Mangalore Bonda. We call this as Maida Bonda too.
Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter.
Add more yogurt if necessary to form a thick batter. If the batter is very watery, add little more maida and rice flour. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.
Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
This Mangalore Bonda has to be served hot. It loses its crispness when it cools.
- 1½ cups All purpose flour / Maida
- ¼ cup Rice flour
- 1 teaspoon Salt
- ¼ teaspoon Asafoetida
- 1 teaspoon Crushed Pepper
- 1 tablespoon finely minced Ginger (1 inch piece)
- 2 sprigs Curry leaves, finely chopped
- ¼ cup chopped Coriander leaves (about 10 stalks)
- 2 Green Chillies, finely minced
- 1 tablespoon Sugar
- 1.5 – 2 cups Yogurt
- ¼ teaspoon Baking Soda
- Oil for deep frying
- Measure 1.5 cups of all purpose flour / maida and ¼ cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
- Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter. Add more yogurt if necessary to form a thick batter. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
- Once the batter has been rested, add in ¼ teaspoon of baking soda and mix thoroughly. It should be a thick batter.
- Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
- Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
- This Mangalore Bonda has to be served hot. It loses its crispness when it cools.