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 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