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.
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.
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.