Mysore Bonda (Fritter)

I almost all the time try to avoid deep fried items like vada, bajji or bonda(fritters) for snacking, naming it "fatty or oily stuff". But would happily consume chocolates and cakes :P I believe this is the same with a lot of youngsters around too ;) Its a pure inhibition that deep fried items contain more calories and fat than pastries and chocolates ;)

I would even resist eating these kind of fried stuff to treat myself with pastries. But.. But for this mysore bonda!! This fritter is simply irresistible and too tasty to avoid.

The crispy outer layer with soft and crumbly inner part makes it totally yummy and irresistible. And this fritter when compared to others is less greasy and doesn't consume much of oil too. So you can partially forget the guilt of eating these ;)

I am really not sure of the reason behind the name and I don't claim this one to be the authentic Mysore bonda too. But this is what my mom called as Mysore bonda and I have had this from childhood and loved it ever since I had it first time :)

We also call it Medhu pakoda or Patnam pakado.

Ingredients:

Rice flour - 2 cups
Roasted gram flour(Pottukadalai flour) - 1 cup
Vanaspathi - 1/2 cup
Green chillies - 3
Onion - 1
Cashews - few
Curry leaves - few
Cooking soda - 1/2 tsp
Salt - for taste

Method:

Beat vanaspathi and cooking soda on a plate. Chop chillies, cashews, onion and curry leaves and add them to the vanaspathi mixture. Mix in the rice flour, roasted gram flour and salt until it forms crumbs. Add water little by little and mix it to make soft dough. Do not kneed the dough too much.

Pinch small portions of the dough and roll it into balls and deep fry in low flame until it turns golden brown and well cooked.

Yummy Mysore bonda is ready to eat.

Serve it hot with coconut chutney :)

Note:
Do not mix the entire mixture into dough at one stretch. Doing that would lead to change of color of the dough when left alone for a long time. So divide it into portions and make the mixture into dough by adding water as and when required.

Tips:

You can even soak these in hot rasam and eat :)

Written by: Nithya

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