Mysore Bonda - SK Khazana Crisp on the outside and spongy in the inside, these bondas make a wonderful tea time snack This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 Jul 2018 in Recipes Course New Update Advertisment Main Ingredients Split skinless black grams, Salt Cuisine Karnataka Course Snacks and Starters Prep Time 8-10 hour Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Mysore Bonda - SK Khazana 1 cup Split skinless black grams Soaked for 8-10 hours and drained to taste Salt a pinch Asafoetida 2 Green chillies finely chopped 1 tablespoon Curry leaves shredded 1 tablespoon Ginger finely chopped to taste Black peppercorns crushed 2 tablespoons Fresh coriander leaves finely chopped 1 tablespoon Fresh coconut chopped 3 tablespoons Rice flour for deep-frying Oil Method Blend together black gram, salt and asafoetida with some water to a fine paste. Transfer in a bowl. Add chillies, curry leaves, ginger, crushed peppercorns and coriander leaves, coconut and rice flour and mix well. Heat sufficient oil in a kadai. Drop small portions in the oil and deep-fry till golden brown. Drain on absorbent paper. Serve hot with green coconut chutney. #Asafoetida #Black peppercorns #Curry leaves #Fresh coconut #Fresh coriander leaves #Ginger #Green chillies #Oil #Rice flour #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article