Make Instant Mysore Bajji Recipe at Home

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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