Air fryer recipe · Snacks
Fluffy Mysore Bonda
Pillowy maida-and-yogurt fritters, crisp outside and cloud-soft within, made for rainy-day filter coffee.
- 30 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 275kcal
- 5.7 gprotein
- 38.8 gcarbs
- 10.6 gfat
- 1.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour (maida)1 cup
- Thick yogurt1/3 cup
- Rice flour2 tbsp
- Green chilli, minced1
- Ginger, grated1 tsp
- Oil, for brushing2 tbsp
Method
Make the batter
Whisk the maida, rice flour, yogurt and salt into a thick, lump-free batter. Add a little water only if needed, because it should be scoopable, not pourable. A thick batter holds its shape and fries into round, light bondas.
Rest for fluff
Stir in the green chilli and grated ginger, then rest the batter for 15 minutes. The rest lets the yogurt work through the flour and trap tiny air pockets, which is what makes the bondas soft and airy inside.
Scoop and shape
Using two oiled spoons, scoop the batter into rough rounds about the size of a golf ball. Do not fuss over perfect spheres, because the slightly uneven surface catches the heat and crisps up beautifully all over.
Oil and preheat
Preheat the air fryer to 180°C for 3 minutes and brush the bondas all over with oil. Line the basket with perforated parchment so they do not stick and tear when you lift them out after cooking.
Air-fry until golden
Arrange the bondas with space between them and air fry at 180°C for 14 min, gently rolling them halfway for even colour. The gaps let hot air reach every side so they brown all over. Serve them hot and fresh.
