How to make Mysore Bonda - SK Khazana -

Crisp on the outside and spongy in the inside, these bondas make a wonderful tea time snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless black grams, Salt (नमक)

Cuisine : Karnataka

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Fried mackerels Piquant Chicken Wings Lachchedar Mathri Eggless Chocolate Brownies

Mysore Bonda - SK Khazana

Mysore Bonda - SK Khazana Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mysore Bonda - SK Khazana Recipe

  • Split skinless black grams Soaked for 8-10 hours and drained 1 cup

  • Salt to taste

  • Asafoetida a pinch

  • Green chillies finely chopped 2

  • Curry leaves shredded 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Black peppercorns crushed to taste

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Fresh coconut chopped 1 tablespoon

  • Rice flour 3 tablespoons

  • Oil for deep-frying


Step 1

Blend together black gram, salt and asafoetida with some water to a fine paste. Transfer in a bowl.

Step 2

Add chillies, curry leaves, ginger, crushed peppercorns and coriander leaves, coconut and rice flour and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Drop small portions in the oil and deep-fry till golden brown. Drain on absorbent paper.

Step 5

Serve hot with green coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.