Make Instant Mysore Bajji Recipe at Home
Make Instant Mysore Bajji Recipe at Home is a easy South Indian recipe that serves 4. 180 calories per serving. Recipe by Food on Farm on YouTube.
Prep: 44 min | Cook: 15 min | Total: 1 hr 9 min
Cost: $3.03 total, $0.76 per serving
Ingredients
- 2 glasses Plain Yogurt (full‑fat, thick consistency)
- 1 teaspoon Cumin Seeds (roasted lightly for extra flavor)
- 1 teaspoon Baking Soda (helps the bonda puff)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Vegetable Oil (mixed into batter; extra for deep frying)
- 2.5 cups All-Purpose Flour (sifted for smooth batter)
- 1 cup Warm Water (adjust to achieve a thick but pourable batter)
- 3 sprigs Curry Leaves (thinly sliced)
- 6 pieces Green Chilies (slit lengthwise, seeds left for heat)
- 1 teaspoon Fresh Ginger (finely grated)
Instructions
Combine yogurt base
In a mixing bowl, pour 2 glasses of plain yogurt. Add 1 tsp cumin seeds, 1 tsp baking soda, 1 tsp salt, and 2 tbsp vegetable oil. Whisk vigorously for 4–5 minutes until the mixture is smooth and slightly frothy.
Time: PT5M
Incorporate flour
Add 2.5 cups sifted all‑purpose flour to the yogurt mixture. Stir with the whisk until no dry pockets remain.
Time: PT6M
Adjust consistency with warm water
Gradually pour warm water (about 1 cup) while whisking, creating a thick yet pourable batter. Continue whisking for another 5–6 minutes to eliminate any lumps.
Time: PT6M
Rest the batter
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 20 minutes at room temperature.
Time: PT20M
Prepare aromatics
While the batter rests, thinly slice 3 curry leaves, slit 6 green chilies lengthwise, and grate a small piece of ginger (≈1 tsp). Set aside.
Time: PT5M
Add aromatics to batter
After the 20‑minute rest, stir the sliced curry leaves, green chilies, and ginger into the batter. Mix for 2 minutes until evenly distributed.
Time: PT2M
Heat oil for frying
Pour enough vegetable oil into a deep frying pan (about 2 inches deep) and heat over medium‑high heat until it reaches ~350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the first batch
Using a ladle or spoon, drop 2‑3 tbsp of batter into the hot oil. Fry, turning gently, until the bonda turns golden brown and puffed on all sides (about 3–4 minutes). Remove with a slotted spoon and drain on paper towels.
Time: PT5M
Temperature: 350°F
Fry remaining batter
Repeat the frying process with the remaining batter, maintaining oil temperature. Total frying time for the whole batch is about 10 minutes.
Time: PT10M
Temperature: 350°F
Serve
Transfer the golden Mysore Bondas to a serving plate. Serve hot with tomato chutney and/or peanut (palli) chutney.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat (gluten), Dairy (yogurt)
Ingredient Substitutions
- Instead of Plain Yogurt: Greek yogurt, buttermilk (thin)
- Instead of Cumin Seeds: ground cumin
- Instead of Baking Soda: baking powder (use 2 tsp)
- Instead of Salt: sea salt, kasuri methi (for flavor)
- Instead of Vegetable Oil: canola oil, sunflower oil
- Instead of All-Purpose Flour: rice flour (gluten‑free, will change texture)
- Instead of Curry Leaves: bay leaf (different flavor)
- Instead of Green Chilies: bird's eye chilies, jalapeño (milder)
- Instead of Fresh Ginger: ginger paste (1 tsp)
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Deep Frying Pan or Kadai
- Slotted Spoon
- Plate
- Paper Towels
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Whisk the yogurt, spices, and oil for at least 4‑5 minutes to incorporate air.
- Rest the batter for exactly 20 minutes to allow slight fermentation.
- Maintain oil temperature around 350°F (175°C) for even frying.
- Fry until the bondas achieve a uniform golden color; avoid over‑crowding the pan.
Chef Tips from the Video
- Use warm (not hot) water to keep the batter from forming lumps.
- A whisk gives a lighter batter than a fork.
- Fresh curry leaves add authentic aroma; if unavailable, a pinch of dried curry leaves can be used.
- After frying, place bondas on a wire rack over paper towels to keep them crisp.
Troubleshooting
Batter is too thick and does not flow.
Add a little more warm water, a tablespoon at a time, until the batter reaches a thick but pourable consistency.
Bondas are dense and do not puff.
Make sure the batter rested for the full 20 minutes and that the oil is hot enough (350°F). Whisking longer to incorporate air also helps.
Oil is smoking or burning the bondas.
Reduce heat slightly; let the oil cool a few degrees before continuing. Use a thermometer to keep temperature steady.
Batter sticks to the pan.
Ensure the oil is hot before adding batter and use a ladle to drop batter gently. Stir the batter gently to keep it smooth.
Storage
Refrigerator: Store cooked bondas in an airtight container for up to 2 days. Re‑heat in a skillet or oven before serving.
Freezer: Not recommended; texture becomes soggy after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; after that they may lose crispness.
Make-Ahead Tips
- The batter can be prepared up to 4 hours ahead; keep it covered in the refrigerator and bring to room temperature before frying.
- Chop aromatics in advance and store them in a small airtight container.
Frequently Asked Questions
What is the cultural significance and history of Mysore Bonda in South Indian cuisine?
Mysore Bonda, also known as Mysore Bajji, originated in Karnataka and is a beloved tiffin snack served in tea stalls and hotels. Historically it was a quick, protein‑rich bite for workers, made with yogurt to add tanginess and softness.
What are the traditional regional variations of Mysore Bonda in Karnataka cuisine?
In Mysore city the bonda is often served with spicy tomato chutney, while in other parts of Karnataka it may be paired with peanut (palli) chutney or coconut chutney. Some versions add a pinch of asafoetida for extra aroma.
How is Mysore Bonda traditionally served in Karnataka restaurants?
It is typically served hot, arranged on a plate with two side bowls of tomato chutney and peanut chutney, accompanied by a cup of strong filter coffee or tea.
During which occasions or celebrations is Mysore Bonda commonly prepared in Karnataka culture?
Mysore Bonda is a popular snack for festivals like Ugadi and Sankranti, as well as for everyday tea time gatherings and roadside tiffin breaks.
How does Mysore Bonda fit into the broader South Indian snack tradition?
It belongs to the family of deep‑fried batters like Medu Vada and Gobi Bajji, offering a tangy yogurt base that distinguishes it from other rice‑ or lentil‑based snacks.
What are the authentic traditional ingredients for Mysore Bonda versus acceptable substitutes?
Authentic ingredients include thick plain yogurt, all‑purpose flour, cumin seeds, curry leaves, green chilies, and ginger. Substitutes can be Greek yogurt for a thicker texture, rice flour for a gluten‑free version, or ground cumin if seeds are unavailable.
What other Karnataka dishes pair well with Mysore Bonda?
Mysore Bonda pairs excellently with filter coffee, masala chai, and side dishes like ragi mudde, lemon rice, or a simple cucumber raita for a balanced meal.
What makes Mysore Bonda special or unique in South Indian cuisine?
The use of yogurt in the batter gives a subtle tang and a softer interior, while the brief fermentation creates a light, airy texture that sets it apart from other fried snacks.
What are the most common mistakes to avoid when making Mysore Bonda at home?
Common errors include under‑whisking the batter, not allowing the 20‑minute rest, using oil that is not hot enough, and overcrowding the pan, all of which lead to dense or soggy bondas.
Can I make Mysore Bonda ahead of time and how should I store it?
Yes, you can prepare the batter up to 4 hours ahead and keep it covered in the refrigerator. Fried bondas should be stored in an airtight container and reheated in a hot skillet or oven to restore crispness.
What does the YouTube channel Food on Farm specialize in?
The YouTube channel Food on Farm focuses on simple, home‑cooked Indian recipes, especially regional snacks and tiffin items, presented with clear step‑by‑step instructions for everyday cooks.
Last updated: September 6, 2026
