My 10th recipe, "Mangalore Bonda", crispy fried goodness... Today, the sun had decided to take a break and has been hiding behind the clouds since morning and occasionally raining... RK felt like having some deep fried goodness along with his evening tea to enjoy the cold weather... RK had mentioned once about his grandma making a recipe known as Mangalore bonda and that he likes it. So I decided to prepare that today for him... RK’s grandmother is in no way connected to Mangalore or Karnataka and hence I am not very sure about the authenticity of the recipe title, but I am sure about one thing. The crisp outer and the soft tangy inner will make this bonda a favorite of any household...
| Makes | : | 15-20 (depends on bonda size) |
| Total time | : | 20 mins (Excluding 30 mins soaking time) |
| Preparation time | : | 10 minutes |
| Cooking time | : | 10 minutes |
Ingredients:-
| All-purpose flour/ Maida | - | ½ Cup | |
| Curd | - | ½ Cup (Sour) | |
| Rice flour | - | 2 Tbsp | |
| Rava / Sooji / Semolina | - | 1 Tbsp | |
| Onion | - | ½ (Medium Sized finely chopped) | |
| Green Chilli | - | 1 (Finely Chopped) | |
| Ginger | - | 1 inch cube (Finely Chopped) | |
| Curry leaves | - | 5 leaves (Finely Chopped) | |
| Coriander leaves | - | ½ Tbsp (finely chopped) | |
| Jeera | - | ½ tsp | |
| Asafoetida | - | ¼ tsp | |
| Salt | - | 1 tsp (adjust as per taste) | |
| Baking Soda | - | ¼ tsp | |
| Oil | - | To Fry | |
| Water | - | 2 Tbsp (only if needed) |
Method:-
| 1) | Mix all the ingredients mentioned above together, except for Asafoetida, Jeera, Baking soda and Oil. Add the water only if your curd is very thick and resulting in a very thick batter. My curd was very thick and hence I needed 2 Tbsp of water to bring the batter to the correct consistency. | |
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| 2) | Let the batter sit for 30 mins. This will let the flavors combine together. | |
| 3) | Now, add the jeera, baking soda and asafoetida and mix nicely until combined. I did not add these initially since it will change the flavor of the bondas. | |
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| 4) | Take a kadai and heat the oil until hot. Wet you hand slightly with water; make a small ball from the batter and drop it in the hot oil. | |
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| 5) | Fry until the outer layer of the bonda is deep golden brown in color. | |
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| 6) | Serve hot with any chutney or ketchup. | |
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Notes:-
| • | The curd should be very sour to get the best taste. | |
| • | If the batter is watery then bonda will absorb more oil when frying. In that case, keep it in fridge for 30 mins and then try frying the bondas. If still watery, add little bit of flour. | |
| • | The oil should be at the right temperature for frying. If it is very hot, the bondas will turn brown quickly and the center will still be raw. If it is not hot enough, the bonda will absorb more oil and will not be crisp. | |
| • | Fry the bondas in batches. If you drop too many bondas in the hot oil, it will quickly reduce the temperature of oil and the bondas will not come out good. I fried in batches of 4. | |
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