Weekend was gloomy and raining mostly. Weather did not help us to get to the weekend chores :). My mom normally made different kind of bonda’s on rainy days when I was lil. So decided to make my mom’s Mangalore bonda recipe, for the evening snack. Mangalore bonda needs no lengthy prep work, can be made instantly. It is great for cold weather with chai (tea). The bond is very crunchy on the outside, soft on the inside, slightly tangy from the curds, and spicy. Chatpata (lip smacking dish) for the cold weather :).
rice flour 1 cup
maida/all-purpose flour 1 cup
channa besan 3 tsp
green chilies paste 1 tsp or as per taste
curds 1 cup (use as needed to mix the batter)
salt to taste
oil for deep frying
Mix all the ingredients except oil in a bowl, to a slightly soft batter. Don’t make it very runny mixture.
Heat oil for 3-4 min on medium flame, check if heat well by adding a drop of the batter. As soon as the batter is dropped in the oil, it should start to float and will have small bubbles around the bonda in the oil.
After the oil is heated well, keep low-medium flame, drop small spoonful of the batter and deep fry them till golden brown.
Let cool for 2-3 mins and serve.
Enjoy the spicy and crunchy bonda as a snack or as an appetizer, with ketchup or coconut chutney or just by itself.