The first time I had mangalore bondas is at Matsya, a restaurant in T.Nagar, Chennai. These small, light and fluffy deep fried balls of flour disappeared almost as soon as they arrived at our table and since then, I have never missed a chance to order these when I visit that restaurant.
Blogging Marathon 6 gave me a chance to try my hand at making this snack at home. The recipe is from Ramya's Mane Adige. Thank you, Ramya, for helping me recreate a restaurant favourite at home.
What you need:
Maida - 1 cup, heaped
Curd - 1/2 cup
Salt - to taste
Green chillies - 2, minced
Corriander - a little, finely chopped
Ginger - a small piece, julienned
Cooking soda - 1/4 tsp
Oil - for deep frying
Mix all the ingredients in a large mixing bowl. Don't add all the curd at one go. Add it little by little and keep mixing until you get a dough that is of dropping consistency. I added a few more teaspoons of curd in addition to the half cup listed above to get the right consistency. The batter will be sticky. So dip your hands in some water and pinch out small gooseberry sized balls of dough and gently slide them into hot oil. Deep fry until brown on both sides.
Enjoy with coconut chutney or ketchup.
What I think of the dish:
This is an easy snack to whip up and it tastes really, really good. These can be quite addictive and it is difficult to stop eating them once you get started. The bondas turned out to be very light and crisp and were not too oily despite being deep fried.
Do take a look at what my fellow marathoners are up to.
This goes to Champa who is hosting Kids' Delight -Mini bites, an event started by Srivalli.