Cooking with Buttermilk: Mysore Bonda


PicsPlay_1361654191731I buy buttermilk maybe once every couple of months. After I have used it, I always have some left over and it just sits in the fridge. And sits. And sits. So today I thought I would use up some of that buttermilk and make some delicious fried snacks, Mysore Bonda. Mysore is located in Southern India. Dishes from the Southern region use a lot of coconut, which is supposed to go into this snack. I only use coconut when I am in the mood for coconut, so I never put it in this recipe. I absolutely adore these bondas, and they are fun to make. 

Ingredients:

  • oil, for frying
  • Maida (white flour), 1 cup
  • Rice Flour, 1/4 cup
  • Salt, to taste
  • baking soda, 1/2 tsp
  • buttermilk, 1/4-1/2 cup (I don’t bother measure, I pour directly from the jug)
  • cumin seeds, 1/2 tsp
  • green chilis, 1-2 diced
  • coconut unsweetened, 1 tbsp diced small (optional)
  • coriander leaves, 1 tbsp chopped

Directions:

Add white flour, rice flour, salt, and baking soda and mix in a large bowl. Gradually add buttermilk while mixing by hand. Gently mix. Do not knead. You want it to look like this.

IMG_20130223_125716

Let the batter sit for around 10 minutes. Add the rest of the ingredients and stir. Cover and let sit for 1 hour. Resting the batter will produce a soft bonda.

IMG_20130223_142616

Heat frying oil on medium high or just below medium high. Test the temp by taking a pinch of the batter and putting it into the oil. The oil is ready if the batter quickly floats to the top. Wet your hand , and take about a ping pong ball size and cradle the mixture in your fingers and drop into oil. You can add more than one at a time. The balls should turn themselves into the shape of a ball, and will probably turn themselves over while cooking. If they don’t, that’s ok too. Cook till golden brown.

IMG_20130223_144449 PicsPlay_1361654247348

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