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

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.

Course Breakfast, Snack
Cuisine Andhra, Indian
Keyword Atta Bonda, Healthy Mysore Bonda, mysore bonda, wheat flour mysore bonda recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 1207 kcal

Ingredients

Ingredients for musore bonda recipe:

  • Beaten curd - 3/4 cup
  • Salt - 1/2 teaspoon
  • Baking soda - 1/4 teaspoon
  • Wheat flour atta - 1 cup
  • Water - 1/4 cup
  • Oil - 1 tablespoon

Veg Spices:

  • Chopped ginger - 1 tablespoon
  • Chopped green chilli - 1
  • Curry leaves - 1 spring
  • Chopped onions - 1/4 cup
  • Coriander leaves - 1/4 cup

Deep fry:

  • Oil - 1 cup

Instructions

Procedure for wheat flour mysore bonda recipe:

Preparing Batter:

  1. In a bowl, add 3/4 cup of beaten curd, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. Mix well.
  2. Add 1 cup of wheat flour(atta), mix well without lumps.
  3. Gradually pour 1/4 cup of water, mix without lumps.
  4. Add 1 tablespoon of oil, and beat the batter.

Fermentation:

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

  2. 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.

  3. This fermentation is crucial for the bondas’ texture.

Traditional Mysore Bonda Spices:

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

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

Deep Frying:

  1. Heat a pan over a medium flame, add 1 cup of oil
  2. Take a spoonful of batter, drop it in heated oil.
  3. Fry over medium heat. Flip and fry on both sides.
  4. Do not overcrowd the pan.
  5. Turning them occasionally, until they turn golden brown and crispy on all sides.
  6. Remove the bondas from the oil. place them on a paper towel to absorb excess oil.
  7. Serve the hot wheat flour mysore bondas immediately with your favourite chutney or sambar.

Recipe Notes

  • The consistency of the batter should be medium.
  • Allow the batter to ferment for at least 30 minutes, or even a couple of hours, which helps the yoghurt work its magic.
  • Maintain a consistent medium heat while frying. Fry the bondas in small batches to ensure they cook evenly