Plain Flour/ Maida 3 cups
Plain Yogurt 1 cup
Onion 1 small
Green Chiles 2
Curry Leaves 3
Salt few pinches
Oil for deep frying
Method of preparation:
Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.
Wash and tear the curry leaves.
In a mixing bowl, slowly mix plain flour, yogurt and salt together with required amount of water.
The flour mixture needs to be flowy but tight.
Leave the flour mixture covered for atleast 3 hours.
Finally add chopped onion, green chiles and curry leaves to the above mixture just before making.
Heat oil in wok to medium high heat smoking hot, take golf sized balls out of the mixture and drop slowly in oil.
Repeat the same until the wok is full.
Fry each one until golden brown on both sides.
Remove onto absorbent paper and repeat the same with remaining mixture.
Serve hot with any chutney.
Notes: Add a pinch of soda-bi-carb to bonda mixture if bonda doesn’t seem to be soft and puffed up.