Crispy Mysore bonda or bajji

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Crispy Mysore bonda/ Mysore bajji
 
Ingredients:

All purpose flour/ Maida – 1 cup
Sour yogurt – 3/4 cup
Red Onions – 2 medium size, finely chopped
Green chillies - 5 medium size, finely chopped
Cilantro/ Coriander leaves – 1 small bunch, finely chopped
Cumin seeds – 1/4 tbsp
Cooking soda – 1/2 tsp
Salt as per taste
Oil for deep frying

Instructions:

        Take a bowl and add all purpose flour, cumin seeds, salt, sour yogurt, chopped green chillies, onions, coriander leaves, cooking soda and mix well. If the batter consistency is thick you may add some water and mix well. Make sure that all the ingredients are mixed well. The batter should be smooth, lump free and not runny.

        In a thick bottomed pan, add sufficient oil for deep frying and heat it. When the oil is hot enough, turn the flame to medium. Take small portions of spiced batter and drop them into the hot oil. You may also use big spoon to pick and drop the batter into the hot oil. When the bondas are dropped in the hot oil they start to sizzle. Slowly, drop as many bondas as possible with equal spacing between them for even frying. Flip them on to the other side and fry. Keep flipping constantly so that the bondas fry evenly on all sides. When the bondas start to change the color to golden brown dish them out on to a clean dry plate. You may also spread a tissue paper on the plate and then place the fried bondas on it. This way, any excess oil in the bondas will be soaked up by the tissue paper. Follow the same process until all the bondas are fried. Serve hot.

       Quick, super easy and crunchy Mysore bondas or Mysore bajjis are ready. These bajjis need to be served hot and have to be consumed immediately. Otherwise, their crispness would reduce as they get colder. 




         For more traditional recipe, you may also add 1/2 tbsp of grated coconut in this preparation to enhance the flavor.

         I would advice you to use sour yogurt for this preparation. Otherwise, the bajjis wouldn’t taste any better. Do not worry if you couldn’t find sour yogurt in the super market. You may use the leftover yogurt from the previous day to make this yummy bajjis (OR) you may prepare fresh curd and leave it over night in a cool and dry place. On the next day, the yogurt would turn sour due to the active bacterial fermentation. You may use this for making fresh and crispy Mysore bajjis or even majjige huli. Isn’t it the best way to reuse the leftovers instead of discarding the sour yogurt? A big ‘YES’ from me. Sour yogurts are part of many yummy South Indian dishes. They are not just helpful in maintaing the digestive health but they also satiate our taste buds. DIY at home is a great way to explore and master culinary art especially for picky eaters. What do you say?

       These bajjis can be made by any one, any time (strictly not for children – young chefs). This dish is super easy to make when you have unexpected guests or friends at home. Also, these bajjis can be served as an instant snack for kids and family. Surprise your near and dear ones with your impeccable cooking skills.
 
       What can be more enticing than relishing a crispy bajji after a busy day? Mmm.. mouth watering yummy and crispy Mysore bajjis are always on top of my favorites list. Try it out and let me know your comments.

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