Mangalore Bonda

🔥 Prep

• Measure out 200 g maida and place in a mixing bowl.
• Measure out 100 g sour yogurt and add to the bowl.
• Measure out 50 ml water and keep ready.
• Finely chop 2 green chillies.
• Grate or mince 1 tsp ginger (about 5 g).
• Chop 2 tbsp coconut pieces into small bits.
• Measure out 0.5 tsp baking soda.
• Rinse and pat dry 10 curry leaves, then roughly chop them.
• Measure out 1 tsp salt.

🔥 Cook

• 1. In the bowl with maida, yogurt, and water, stir to form a thick, smooth batter; ensure no lumps remain.
• 2. Add the chopped green chillies, grated ginger, coconut pieces, chopped curry leaves, salt, and baking soda to the batter; mix gently until evenly incorporated.
• 3. Let the batter rest for 10 minutes at room temperature to allow the baking soda to activate.
• 4. Heat 300 ml oil in a deep frying pan or kadhai over medium heat until it reaches about 180°C (a small drop of batter should sizzle and rise to the surface).
• 5. Reduce heat to medium-low and carefully drop spoonfuls (about 1 tbsp each) of batter into the hot oil, leaving space between them.
• 6. Fry the bondas for 2–3 minutes, turning occasionally, until they turn golden brown and crisp on the outside.
• 7. Using a slotted spoon, remove the bondas and transfer them to a plate lined with paper towels to drain excess oil.
• 8. Repeat the frying process with the remaining batter, adjusting the heat as needed to maintain medium-low temperature.

🔥 Serve

• Serve the Mangalore Bonda hot, garnished with a few fresh curry leaves.
• Accompany with coconut chutney, sambar, or tomato ketchup for dipping.
• Enjoy as a tea-time snack or appetizer with a hot cup of filter coffee.