- 1 cup all purpose flour (maida, plain flour)
- 1/4 cup rice flour
- 1 tsp salt (1)
- 1/2 tsp baking soda
- 1/2 tsp cumin seeds (jeera)
- 1/2 cup yogurt, dahai (sour curd works best)
- 3/3 cup water
- 1 tsp finely chopped ginger
- 1 tbsp finely chopped green chilies
- 2 tbsp finely chopped cilantro (hara dhania)
Oil to fry
To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
Mysore bond a should be crispy from outside and should be soft inside.