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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.

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Mysore Bonda - SK Khazana

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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

  1. Blend together black gram, salt and asafoetida with some water to a fine paste. Transfer in a bowl.
  2. Add chillies, curry leaves, ginger, crushed peppercorns and coriander leaves, coconut and rice flour and mix well.
  3. Heat sufficient oil in a kadai.
  4. Drop small portions in the oil and deep-fry till golden brown. Drain on absorbent paper.
  5. Serve hot with green coconut chutney.
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