Main ingredients: plain flour(maida)  and curd.

Preparation: 5 minutes.               Cook time: 15 minutes.

Serves: 2.

Mysore Bonda/ Mysore Bajji

Mysore Bonda/ Mysore Bajji


  1. 1 cup Plain flour(maida)
  2. 2 tbsp rice flour.
  3. 2 big pinch sodium bi carbonate/cooking soda.
  4. 1 small cup curd.
  5. 1 tsp cumin seeds/ jeera/ jeelakarra.
  6. 1 tsp very finely chopped ginger.
  7. ½ tsp very finely chopped green chilly pieces.
  8. 1 tsp finely chopped coconut pieces (optional).
  9. Salt- to taste.
  10. Oil- for deep frying.


  1. In a bowl, place the above ingredients (except oil) and add water as required to make a thick batter.(like punugu batter).
  2. Keep a side for half an hour.
  • NOTE: In this batter, (By adding sodium bi carbonate and curd), we get a crispy exterior and spongy, fluffy interior ).


  1. Heat oil in a deep frying pan on high flame.
  2. Drop the big lemon sized batter gently with wet hand in the hot oil.
  3.  Drop sufficient balls (bondas) into the oil. When the bondas are puff up, reduce flame to over low flame.
  4. Deep fry the Mysore bondas till crisp and golden color.
  5.  Drain on absorbent paper and serve hot with coconut chutney, Tomato chutney or sambar.

    Mysore Bonda/ Mysore Bajji

    Mysore Bonda/ Mysore Bajji