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Mysore bonda – Thefusionliving
About Wheat flour Mysore Bonda:
Mysore Bonda is a famous South Indian dish, especially famous in Karnataka. It is a deep-fried dumpling made from a fermented batter of all-purpose flour, curd, rice flour, and jeera. Bonda is crispy from outside and soft on inside, typically served as a breakfast and evening snack.
To make this yummy breakfast more healthy, mostly I just replace Maida with Aata (wheat flour) and curd plays more important point is fermentation process. Minimum of 1hr is required to ferment well, the dough doubles in meanwhile time. Though it is my kids favorite breakfast but we prefer this dish very often, as it oily food.
Craving something crispy, comforting, and quick? Enter Wheat Flour Mysore Bonda — a humble yet flavorful reinvention of the traditional Mysore bonda. What once required hours of soaking and grinding now comes together in minutes, with pantry staples and a dash of creativity.
This wholesome snack swaps the usual maida (refined flour) or urad dal for nutty, nutritious wheat flour, bringing both convenience and health to your plate. The batter, enriched with thick curd, curry leaves, green chilies, ginger, and crushed pepper, ferments just enough to give the bondas their signature puff and softness, while the outer layer crisps up to golden perfection.
Whether you serve it with fresh coconut chutney, tangy tomato dip, or just a hot cup of masala chai, these bonda balls make an irresistible companion to your monsoon evenings or Sunday brunch.
Beyond being delicious, they reflect a modern kitchen’s mindset: sustainability, speed, and smart choices. So the next time you’re short on time but big on flavor, whip up a batch of wheat flour Mysore bondas, where tradition meets everyday practicality.
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Brief Synopsis:
Quick Preparation: Unlike traditional bondas that need soaking and grinding, this version can be made in under 30 minutes, making it ideal for instant snacks or breakfast.
Origin: Inspired by the classic Mysore Bonda from Karnataka, this version caters to a more health-conscious approach by using whole wheat flour.
Texture & Taste: The bondas are crispy on the outside and soft and fluffy inside. The yogurt adds slight tanginess and fluffiness, while spices and herbs enhance the flavor.
Mysore Bonda Recipe:
Here’s a tasty and easy Wheat Flour Mysore Bonda recipe – a healthier traditional version, using whole wheat flour instead of urad dal. This version is quick, requires no soaking or grinding, and is perfect for tea-time or breakfast.
Mysore Bonda
Ingredients
- 1 cup All Purpose Floor/wheat flour
- 1/2 cup Curd
- 1 tbsp Jeera
- 2-3 tbsp Dry Coconut chopped into small pieces
- As per taste Salt
- 1/2 tbsp Baking Soda
- 1 tbsp Green Chili (optional) sliced thinly
- Cooking Oil For frying
Instructions
- Take a mixing bowl and add 1cup of wheat flour to it
- Add the salt and baking soda to the flour which is taken in to bowl
- Now curd has to be mixed with the flour and knead upwards. Add a little water if needed to make a thick, smooth batter (like vada batter – not too runny).
- Close the lid, let it rest for half an hour to 1hr minimum. One can mix it at night and store in refrigerator. Remove from refrigerator and prepare at morning.
- After 1hr add jeera and coconut to the mixer and knead it once.
- Heat the oil in pan until its hot enough to fry the bondas. Take a ball size dough and drop the small amount of dough between the space of thumb and fore finger downwards.
- Dont turn Immediately, just roll the bondas with spatula on top. Flame should be in middle. If the flame is high they burn and low excess oil will be absorbed.
- Once the Mysore bondas turn golden brown, take them out and strain the extra oil by placing them on the jaali/holes tray.
- Serve them hot with coconut chutney or tomato chutney, ginger chutney.
Nutritional Value:
Estimated Nutrition per Serving (4–5 bondas):
| Nutrient | Amount |
|---|---|
| Calories | 250–300 kcal |
| Carbohydrates | 30–35 g |
| Protein | 4–6 g |
| Fat | 12–15 g |
| Fiber | 3–4 g |
| Sugar | 1–2 g |
| Sodium | 300–400 mg (varies with salt) |
🥦 Nutritional Notes:
- Wheat flour adds more fiber and nutrients (like B vitamins and iron) compared to refined flour or maida.
- Curd (yogurt) adds some protein, calcium, and beneficial probiotics (though mostly lost when fried).
- Deep frying increases fat and calorie content, primarily from the oil absorbed.
- Using less oil (air frying or shallow frying) can reduce total fat and calories significantly.
🔄 To Make It Healthier:
- Try air frying or baking instead of deep frying.
- Add grated veggies (like carrots or spinach) to increase fiber and micronutrients.
- Use low-fat curd and avoid excess salt.