vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mysore Bonda

Vegetable Shami kabab

Vegetable Shami Kabab

These Vegetable Shami kabab are crispy on the outside and soft on the inside and truly m...

Ridge Gourd Lemon Pulihora

Ridge Gourd Lemon Pulihora

Ridge Gourd Lemon Pulihora his south indian lemon rice or pulihora is a delicious and sim...

cucumber dal

Cucumber Dal

How to makecucumber dal?How to cookcucumber dal?Learn the recipecucumber dalby vahchef.F...

Khatti Palak Chutney - Chukka Koora

Khatti Palak Chutney - Chukka Koora

Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also common...

QASAR E QUBOOLI

Qasar E Qubooli

This is a vegetarian recipe where rice along with chana dal is stuffed in pumpkin and ste...

Bhatkali Biryani

Bhatkali Biryani

Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka. ...

Mysore Bonda Recipe, Mysore bonda recipe, How To Make Mysore Bonda Recipe

Mysore Bonda is one of the most popular snacks originating from Mysore, Karnataka. It is also popular in Andhra Pradesh served as breakfast with nice spicy coconut chutney and tiffin-center sambar.

Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and Read More..

About Recipe

Maida mysore bonda recipe, How to make bonda, Ulundu bonda

How to make Mysore bonda

(502 ratings)
131 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Mysore bonda
Author : Vahchef
Main Ingredient : Maida flour
Servings : 2 persons
Published date : October 16, 2018


Ingredients used in Mysore bonda
• Green chillies (finely chopped) - 3 numbers.
• Cumin seeds - 1 tea spoon.
• Oil - to fry.
• Ginger (chopped) - 1 tea spoon.
• Water - 1 cup.
• Coconut pieces (finely chopped) - 1 tablespoon.
• Salt - to taste.
• Yoghurt(curd) - 1 cup.
• Rice flour - 1/4 cup.
• Maida/all purpose flour - 1 cup.
• Cooking soda - 1/2 tea spoon.
Method:
  • Mix curd and water. Keep it aside.
  • Take a bowl, add maida, rice flour, salt, soda mix well then add buttermilk, make it into a vada batter consistency.
  • Now add cumin seeds, coconut pieces finely chopped, green chilies chopped, finely chopped ginger, mix well keep aside for 1 hour.
  • Heat oil to fry, make into small round bondas and put into the oil, cook on a very slow flame.
  • Remove once it is golden brown color. Serve it with coconut chutney.





Cooking with images Maida flour bhajjiya , Ulundu Bonda Recipe, Maida flour bajji





Articles


Bhatura is traditional North Indian Punjabi classic Indian bread. Bhatura is a soft leavened fried Indian bread made with flour, baking powder, oil and yoghurt. When fried, it puffs into a fluffy, chewy lightly browned bread is served with chickpea curry popularly called as . At most of the restaurants this is known as Chole Batura.
 
The Bhatura recipe is considered as one of the classic dishes from the Punjabi cuisine and originated in the Punjab region of Northern India and Western Pakistan. Bhatura is easy to make at home and requires only a few ingredients. This is a spongy deep fried bread is made with yogurt and yeast or baking powder, made to ferment so that it gets that little sour taste from the yogurt which gives that classic flavor and puffiness.
Adding some flavor like nigella seeds, fennel seeds or ajwain seeds enhances the flavor of this bread. There few recipes that use yeast for making the Bhatura but is not the traditional way and addition of yeast is purely to get the fluffy and nice texture so that the bhatura just melts in the mouth. This is wonderful soft, fluffy and delicious Indian fried bread. It is very popular in the streets and restaurants of Punjab and Delhi. You almost find the Chole Bhatura recipe combo at every street corner in North India.
 
A huge bhatura looks some what like puri or poori but big in size. Many gets confused or do not know the difference between a puri and bhatura. Its just simple, bhatura is made of all-purpose flour adding baking powder and yoghurt to give a sweet and salty taste and is huge in size where as puri is made of whole wheat flour (atta flour) and is small in size. Puri can be eaten with any Indian vegetable gravy dish but bhatura is mostly combined with Chole.
 
Chole (chickpeas curry) bhatura makes a sumptuous meal and is filling. To prepare the Bhatura firstly add all purpose flour (maida flour) in a bowl. Add little salt, baking powder, sugar and mix all these ingredients then add little sooji and mix. Add buttermilk or water and make medium stiff dough. Rest this dough aside for 2 hours to rise. Make small balls of the dough and flattened them evenly using a rolling pin.
The deep fry the bhatura until they puff up into lightly browned soft fluffy bread which is elastic and chewy. They will get puffed up like a big balloon. The leavening principle in making Bhatura, Kulcha, or American buttermilk-biscuit is same. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking. Watch and enjoy the making of Bhatura at: https://www.vahrehvah.com/Bathura:3589
 
 The bhatura gives a nice crispiness outside and soft inside that just melts in your mouth. In fact choley bhature is one of the most complete recipes that do not require any other dish to accompany. Channa Batura is generally served with fresh cut onions, green Chilli, half cut lemon and achars.

Breakfast is also known as tiffin or nashta in various region of India. Breakfast or tiffin is definitely an essential meal particularly when you're on the health plan or weight loss plan. A fantastic, balanced tiffin is the ultimate way to get the metabolism functioning properly for the whole day.

 After an 8 hours’ rest, everybody has to refuel themselves with higher quantity of proteins, nutrients and minerals etc. The modern day lifestyle is too hectic, stressed and hardly have enough time to give value to the most significant meal of the day. It's important to have nutritious, appetizing and yummy tiffin each morning which assists to control blood sugar levels through lunchtime, which plays an important role for your mood.

 The Indian breakfast or tiffin menu isn't a one-size suits all as well as doesn't actually work perfectly into a daily calorie chart. It is dependent on the amount of energy one genuinely requires. So extra physical labor indicates a king-size breakfast. Traditional Indian tiffin is freshly cooked, generally veggie, served warm, usually delicious, spiced slightly as well as in small portions. There's a reason behind this style and the credit goes to traditional Ayurveda - the science of healthy life.

 The ingredients of authentic Indian tiffin are available regionally and even seasonally. The naashta is always fresh and cooked - be it Stuffed Paratha in the North or Idlis, Pongal, Vada, Dosa, Upama etc in the South. In Maharashtra, Potato Poha, Upma, are the preferred breakfast. Gujarati breakfast items are Haandvo, Dhokla, Sev-Khamni, Theplas, Bhaakhri etc. Masala Tea is or filter Coffee are complementary. Children are always given Milk.

 Benefits of having a healthy breakfast:

  • It provides with nutritionally complete diet high in nutrients, vitamins and minerals.
  • It improves concentration and performance in school, college and workplace.
  • Give you strength and endurance to do various physical activities.
  • You will not overeat harmful and unhealthy foods.
  • And aids in lower cholesterol levels.

 We have a wide variety of Indian Tiffin that you can eat to please your taste buds You can also be inventive and cook new options to suit your loved one's flavor and keep body and mind fit and steady. Some of the very popular Indian breakfast are Idli, Dosa, Upma, low fat Roti, Omlette, Sandwich, Poha, Dhokla, Thepla and so on.

 


 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Praneetha Pranu Posted on Tue Dec 05 2017

Great recipes.

Reply 1 - Replies
profile image

S bmniac Posted on Thu Nov 09 2017

By Prof. Vd Rangaprasad Bhat. Ayurveda describes the modern day Bonda as Indrarika. Rarely, it is also called Idly in some places. It is prepared from black gram flour (Urad dal). The IndrArika is known by the following different names based on diff

Reply 1 - Replies
profile image

Sudha Padigela Posted on Thu Apr 02 2015

We have a language problem pls telugu?

Reply 2 - Replies
profile image

sri laxmi Posted on Tue Apr 07 2015

It's looking yummy I will try this Thank you ?

Reply 0 - Replies
profile image

Priya Chavan Posted on Sat Apr 11 2015

Bfn'4 I'm%vdj6$#%$'$$$#$$'$%%(($$%$$$$$$$$$$$#$$''"#'/'&?6?66??''%?&&$%$+%+%86'+7'+%+%(&879&9%%99&9%(?

Reply 0 - Replies
profile image

Varsha Mistry Posted on Tue Apr 14 2015

Bhanvna?

Reply 0 - Replies
profile image

NOW YOU KNOW IT Posted on Thu Apr 16 2015

IT'S CALLED MANGALORE BAJJI NOT MYSORE ..YOU CHEAP!!?

Reply 0 - Replies
profile image

ZAID KHAN Posted on Mon Apr 20 2015

Reply 0 - Replies
profile image

RASHMI KANTHRAJ Posted on Fri Apr 24 2015

Wowww.. Mysore is my home...I am from Mysore..and you are the best chef.I like you soooooo muchhh.?

Reply 0 - Replies
profile image

RASHMI KANTHRAJ Posted on Fri Apr 24 2015

Actually this is called Mangalore bajji..its from Mangalore. But its OK what ever my favorite chef does is all fine.?

Reply 0 - Replies
profile image

jain ashok Posted on Mon Apr 27 2015

Instead of buttermilk can I add water?

Reply 0 - Replies
profile image

Nasreen Begum Posted on Sat May 02 2015

Hi chief nice receipe can I add water because I don't like butter milk.?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter