Try this Street Style Mysore Bajji or Mysore Bonda that are fluffy and softer inside and crispier outside.
Recipe By Maimoona Yasmeen
Ingredients:
All Purpose Flour/Maida - 2 cups
Rice Flour/Chawal Aata - 2 tbsp
Salt/Namak - 1 1/2 tsp
Baking Soda - 1/2 tsp
Beaten Curd/Dahi - 3/4th cup
Thinly Diced Ginger/Adrak - 2 tsp
Cumin Seeds/Zeera - 2 1/2 tsp
Chopped Coriander/Dhaniya - 2 tbsp
Green Chillies/Hari Mirch - 5, diced
Oil/Tel - 3 tbsp + for frying
Procedure:
1. Add all purpose flour or maida to a bowl.
2. Add rice flour, salt and baking soda. Mix well.
3. Add beaten curd, thinly diced ginger, cumin seeds or zeera, chopped coriander, 3 tbsp oil and diced green chillies. Mix well.
4. Gradually add water as per the requirement to make a thick consistency batter.
5. Keep this batter aside for about 1 hr.
6. After one hour of leaving the batter, add oil for frying.
7. Check the temperature of the oil by dropping some batter. If it puffs up and settles at the top immediately, the oil is ready for frying.
8. Take a handful of batter, while making a circle with the index finger and the thumb, keep dropping the batter into the oil. This will give them that desired round shape.
9. Deep fry on medium flame till the bajjis/bondas turn light brown.
10. These delicious Mysore Bajjis/Bondas are softer inside and crispier outside.
11. Enjoy with coconut chutney.
For the coconut chutney
Ingredients:
Sliced Dry Coconut/Sukha Nariyal - 1/2 cup
Roasted Bengal Gram/Phula Chana Dal - 1 tbsp
Tamarind/Imli - 1 tbsp soaked in 2 tbsp Water
Green Chillies/Hari Mirch - 2, cut into pieces
Chopped Coriander/Hara Dhaniya - 1 tbsp
Mint Leaves/Pudina - 1 tbsp
Salt/Namak - 1/4th to 1/2 tsp
Garlic Cloves/Lehsan - 2
Procedure:
1. Grind together the above ingredients for chutney into a paste without using water.
2. Adjust the consistency of the chutney as per your requirement by adding some water.
3. Coconut Chutney is ready.
5 окт 2024
