Mysore Bonda Recipe and step by step making , South Indian Special Mysore Bajji Recipe , Big Food Zone break fast recipe mysore bonda 4k Food video #MysoreBondaRecipe #MysoreBajji #BigFoodzone
See that’s real talent he is doing at very fast pace and not measuring or using any machines, each and every piece is exact same size, these are real chefs, with minimal products and people comment about. Cleanliness and other things in US great cooks make food and taste it with spatula and reuse the same while cooking
I watched all comments i surprises how the people can be so rude and violent of course he cooking in unclean place but he doing his job it his duty you all should to respect his job.
Just enjoy the way that Man is making those perfect round bondas... We should see their hard work and not the way it is being prepared. We don't know how food is prepared in five star hotels and what will be the hygienic conditions of those kitchens... Just enjoy the food which is served...
Chaala manchiga chestunnaru meeru. Bonda is my favorite steal food. Memu intlo try chesthey ella radhi, next time nenu koncham gatiga pindi kaluputhanu, mee laaga try chestanu. Thank you.
Maaannnn, that takes some serious skills👌🏽👍🏽!!!! I mean to be that precise every time...That's absolute hard work and a gift. Well done man👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
Bro, that's the funny part This dish is originated in Mangalore/Udupi belt. 1. Its called as Golibaje in Mangalore/Udupi 2. You go to Mysore, the same dish is called Mangalore Bajji 3. You cross border, go to Mumbai, same dish is called "Mysore Bonda" 😆
А так везде. Просто вы не видите как пекут хлеб, в магазине, колбасу, консервы..... Меньше знаешь, лучше аппетит.:) А тут прожарено, и кроме канцирогенов от масла, микробов там нет.
It's called mangaluru Bajji, tastes awesome when had with wonderful kaichutney, it's a delicacy most loved and cooked by udupi and kundapra hotel in namma bengaluru and across the state... You are right there are lot of ingredients missing like the ones you mentioned... Try once and you will want to always have it...
Гигиеничные мои, а вам не кажется что он как повар знает что руки мыть надо!!!! И готовит он в кустарных условиях, так что не делайте мозги. Даже если Мука и все остальное не то в таком огне оно все умрет. А масло наверное хлопковое или пальмовое, так что темный цвет это норм. Если слишком часто жарить вкус будет плохой, съесть не захотят. Так что думается мне он знает когда и как масло менять и обновлять