wheat flour mysore bonda recipe | How to Make Soft and Crispy Atta Bonda at Home

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Wheat Flour Mysore Bonda, also known as Atta Bonda or Godhuma Pindi Mysore Bhajji, is a delightful and healthier variation of the popular South Indian street food. These deep-fried bondas are made from a fermented batter of wheat flour, yoghurt, and this healthier version of the traditional Mysore Bonda is spiced with ginger, green chillies, and curry leaves. The result is a light, fluffy, and flavorful snack that’s perfect for a quick breakfast or evening tea time. The step-by-step procedure with a detailed video recipe.

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Wheat Flour Mysore Bonda is a savory, deep-fried fritter made from a fermented batter of wheat flour, yogurt, and a blend of aromatic spices. Unlike the traditional version, this recipe uses whole wheat flour, which gives the bondas a slightly denser texture and a nutty flavor. The key to its soft, spongy interior and crispy exterior lies in the fermentation of the batter, which is aided by the yogurt. The addition of ginger, green chilies, and curry leaves infuses the bondas with a fresh and zesty taste. They are typically served hot with a side of coconut chutney, sambar, or a simple tomato ketchup.

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While the traditional Mysore Bonda is typically made with all-purpose flour (maida) and urad dal, this recipe substitutes it with whole wheat flour, offering a more nutritious alternative without compromising on taste. The bondas are round, deep-fried fritters that are characterised by their crispy, golden-brown exterior and a soft, spongy, and fluffy interior. The key to their unique texture and flavour lies in the fermented batter, which is a simple mix of whole wheat flour, thick yoghurt (curd), and water. The yoghurt not only provides a pleasant tangy flavour but also helps in the fermentation process, which is crucial for achieving that light, airy consistency.

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To enhance the taste, the batter is infused with aromatic spices and herbs. Finely chopped ginger and green chillies provide a zesty kick, while curry leaves and chopped onions add a savoury depth. They are best enjoyed hot and are traditionally served with a side of spicy coconut chutney or a bowl of warm sambar, making them a perfect snack for a rainy evening or a quick, satisfying breakfast.

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Tips for a Perfect Wheat Flour Mysore Bonda Recipe:

• Batter Consistency: The consistency of the batter is the most critical factor. It should be thick enough to hold its shape when dropped into the oil.
• Fermentation: The resting time for the batter is essential. Allowing the batter to ferment for at least 30 minutes, or even a couple of hours, helps the yoghurt work its magic, creating air pockets that make the bondas light and fluffy.
• Fresh Ingredients: Use fresh, thick, and slightly sour yoghurt for the best results. The quality of yoghurt directly impacts the texture and flavour of the bondas.
• Frying Temperature: Maintain a consistent medium heat while frying. If the oil is too hot, the bondas will brown quickly on the outside but remain uncooked and doughy inside. If the oil is not hot enough, they will absorb excess oil and become greasy.
• Shaping the Bondas: For that classic round shape, you can use your fingers or a spoon. Wet your hands or the spoon with water before scooping the batter to prevent it from sticking.
• Don’t Overcrowd the Pan: Fry the bondas in small batches to ensure they cook evenly and maintain the oil’s temperature. Overcrowding can cause the temperature to drop, leading to oily and soggy bondas

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Step-by-step procedure for wheat flour mysore bonda recipe:

Preparing Batter:

In a bowl, add 3/4 cup of beaten curd, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda mix well.

Add 1 cup of wheat flour(atta), mix well without lumps.

Gradually pour 1/4 cup of water mix wthout lumps.

Add 1 tablespoon of oil beat the batter.

Fermentation:

Beat the batter until it turns to a smooth dropping consistency.

Cover and rest for 1 hour. For a better result, you can let it ferment for 2-3 hours or even overnight at room temperature.

This fermentation is crucial for the bondas’ texture.

Traditional Mysore Bonda Spices:

Add 1 tablespoon of chopped ginger, 1 chopped green chilli, and 1 spring of curry leaves.

Add 1/4 cup chopped onions and 1/4 cup of coriander leaves mix well.

Deep Frying:

Take a spoonful of batter, drop it in heated oil.

Fry over medium heat. Flip and fry on both sides.

Do not overcrowd the pan.

Turning them occasionally, until they turn golden brown and crispy on all sides.

Remove the bondas from the oil. place them on a paper towel to absorb excess oil.

Serve the hot wheat flour mysore bondas immediately with your favourite chutney or sambar.

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