Mangalore Bonda Recipe / Maida Bonda / goli baje / is a quick evening Snack made from maida. Served with tea and coconut chutney / mint chutney / ketchup
Ingredients
¾ Cup of Maida (All purpose flour)
1 Tbsp of Rice Flour
½ Cup of Sour Thick Curd (Yogurt)
¾ Tsp of Cumin
¾ Tsp of Black Pepper, Crushed
1 Inch Ginger, Finely Chopped
1 Green Chilly, Finely Chopped
Few Curry Leaves, Finely Chopped
Few Coriander Leaves, Finely Chopped
¾ Tsp of Salt or to taste
½ Tsp of Baking Soda
Pinch of Asafoetida
Oil to deep fry
Instructions
Wash and finely chop the green chilly, ginger, curry leaves and coriander leaves.. Crush the black pepper in mortar and pestle.
In a mixing bowl, add all the ingredients except oil. Mix everything with hand or beat well with whisk until everything is combined.
Leave the batter in counter top for 20 mins.
Heat a pan with oil, when it is hot, add small ball of batter, when it comes up immediately, it means oil is hot. Gently add spoonful of batter to hot oil or keep a small bowl of water to wet your hands. Use your hands to gently drop the batter into the oil, cook both sides until golden brown.
Fry it in a medium flame and make sure inside gets cooked.
Drain it in a paper towel.
Yummy bonda is ready to serve and enjoy with a cup of tea or coffee.
Notes
The batter should not be too thick or thin. If your batter is watery, bonda will absorbs more oil. Don't add water to the batter, just add the sour thick curd alone. Don't use fresh curd. It should be sour in taste like 1 or 2 day old curd. If your batter is runny, keep it in fridge for sometime and cook later. Always fry the bonda in a medium flame. If you cook it in high flame, inside wont get cooked. If it is too low, bonda will absorbs oil. Adding rice flour gives little crispness to outside. If you open the bonda, it will be soft and porous. That's a right consistency.
Recipe by FoodyBuddy at http://foodybuddy.net/2015/08/23/mangalore-bonda-recipe-maida-bonda-quick-snack.html