Mysore bonda as the name says is a popular bonda from mysore region of karnataka. This is a snack item and has become quite popular in south indian andhra region too…

In andhra pradesh and telangana it is used as a snack recipe and also for breakfasts too… It is best when eaten hot with some chutney…

In tulu language it is called as goli baje usually and in mysore it is named as mysore bonda. The same bonda is referred to as various names in different regions but, popularly it is called as mysore bonda or mysore bajji.


This bonda is also referred to as maida bonda, mangalore bonda or maida bajji…

The recipe is very simple and they appear like small round dumplings of flour and curd. They are crisp from outside and soft from inside and a bit stretchy from inside due to all purpose flour used in making the batter.

The batter mainly consists of maida flour, curd and rice flour and also chopped onions, green chillies, cumin seeds and coriander leaves mixed into the batter and made into dumplings and deep fried.


Mysore bonda tastes best with coconut chutney  and also its variations…. Mysore recipes are quite popular down south and among them mysore pak and mysore bajji are a hit all across India.

Bondas are very popular down south and different bondas are made with different stuffings like some bondas are made with aloo as a stuffing inside and some are filled with boiled egg.

Bondas are made usually down south as snack recipes and they are small round deep fried dumplings with different stuffings stuffed inside.

We should always make sure to eat this recipe when it is hot as the bondas tend to gain more elasticity while stretching as they are cooled down and lose their crisp taste from outside as well when not hot.

Steps on how to make the batter for mangalore bajji:

In a bowl, I have added maida, rice flour, baking soda, salt and mixed the batter with yogurt. Then water is added to make a thick consistency batter without any lumps.

mysore-bajji 1

The batter is fermented for 4-5 hours or can be soaked overnight.

mysore-bajji 2

The batter after fermenting is mixed well, into it added are some finely chopped onions, finely chopped green chillies, cumin seeds and also some fresh coriander leaves.. Here one can also add small pieces of fresh coconut too as an optional ingredient and mix the batter well…

mysore-bajji 3

mysore-bajji 4

Make small round dumplings of the batter and deep fry the balls…



  • 2 cups maida/all purpose flour
  • 4 tsp rice flour
  • 200 ml curd/yogurt
  • salt – to taste
  • a pinch of baking soda
Other ingredients:
  • 1 tsp cumin seeds/jeera
  • 2 green chillies very finely chopped
  • 1 medium size onion, very finely chopped
  • 1 tbsp coriander leaves
Step 1:
  1. Firstly, in a bowl, add maida/all purpose flour.
  2. Into it add rice flour, a pinch of baking soda, salt as per taste, mix all the ingredients well.
  3. Into it add yogurt and mix the mixture.
  4. Gradually add water, mix well and make a thick consistency batter without any lumps.
  5. Rest the batter aside for 4-5 hours or overnight.
Step 2:
  1. While frying the bondas, mix the batter, into it add cumin seeds, finely chopped coriander leaves, finely chopped green chillies, finely chopped onion.
  2. Mix all the ingredients well.
  3. Heat oil in a wok for deep frying.
  4. Take a portion of the batter, make small round dumplings and drop those dumplings in oil.
  5. Deep fry them on low to medium flame until all sides turn golden color.
  6. Take them out of oil and place them on an absorbent paper.
  7. Serve them with any favorite chutney!!!
1.In the traditional mysore bonda batter, small pieces of fresh coconut are added, however I have not used in this recipe but they can definitely be included into the batter mixture and mixed before making dumplings for frying…
2.Goli baje always uses fresh coconut pieces in the batter along with onions, chillies, coriander leaves and jeera…
3.If one has no time to ferment, then these bondas can be deep fried instantly and served hot but best if fermented…