A classic Mangalore recipe also called Mangalore Bhaji. Some also call it Mysore Bonda but the Mysore Bonda has a couple of versions.
• 3 Green chillies v finely chopped
• 1 tsp Cumin seeds
• 1 tsp julienned Ginger root
• 1 cup water at room temperature
• 1 tablespoon coconut cut into 1/4 inch pieces
• 1 cup plain whole milk Yoghurt(curd)
• 1/4 cup fine rice flour
- 1 cup maida or all purpose flour
- 1/2 teaspoon granulated white sugar
- 1/2 teaspoon baking soda
Vegetable oil for frying
Combine the flours, sugar and baking soda and stir in cumin, coconut, green chilies, ginger and a teaspoon of salt. Whisk curd and water together. Stir into the flour mixture. You should have a thick batter. Cover and let sit for 1 hour. Do not over beat this batter or you will have tough fritters.
Heat oil to fry on high flame in a small wok or kadai. Fashion the batter using two teaspoons into small balls about an inch wide and fry in hot oil, cook on a medium flame. First fry one until golden brown. Taste it and adjust seasonings before you do the rest.It should be cooked through.
Serve them with your choice of coconut chutney.