Whole Wheat Mysore Bonda (Bhajiya)

INGREDIENTS         

1. 1 cup Whole wheat flour(Gehu ka atta)
2. 1/4 cup Rice flour(Chawal ka atta)
3. 1/2 tsp of Cooking Soda(Khane ka soda)
4. 1/2 tsp of Cumin seeds(Jeera)
5. 1/2 cup of Curd (Plain Yogurt) or Dahi (slightly sour works well)
6. 3 to 4 tbsp of Water(use more if needed)
7. 2 tbsp of Onion(Pyaz) finely chopped
8. 2-3 Green chillies (Hari Mirch) de-seeded and finely chopped
9. 1/2 tsp of Ginger(Adrak) grated or finely chopped
10. 2 tbsp of Coriander leaves(Cilantro)(Hara Dhania) finely chopped
11. Salt(as per taste)
12. Oil for frying

METHOD

1.  In a mixing bowl, add Wheat flour(Gehu ka atta), Rice flour(Chawal ka atta), Cumin seeds(Jeera) mix all ingredients well.
2.  Now add chopped Onions(Pyaz) , Green chillies(Hari mirch), Ginger(Adrak), Coriander leaves(Hara Dhania).
3. Pour 1/2 cup of Curd(Dahi) into it. Add 3 tbsp of Water, if you want you can add more water.
4. Make sure add Water little by little, mix to make a thick batter. Preferably the batter should like Vada batter consistency.
5. Mix well to make thick batter of dropping consistency, but if you add more water then batter ends up runny consistency.
6. Mix well with your hand in one direction. Beat the batter making sure to incorporate as well.
7. Cover and rest for 2 hours for best result. If Curd(Dahi) is sour then 30 minutes is enough.
8.  After 2 hours, mix the batter again. Add Salt, Cooking soda(Khane ka soda) and mix well.
9. Heat enough Oil to deep fry. The heat required for the recipe should be medium high which means not too smoking hot.
10. Check the heat by dropping a small bit of batter. The bit should come up slowly on the top, which means, you can fry bondas (bhajiyas).
11. Now pinch a small ball sized batter and drop it in a hot oil, keeping the flame on medium heat.
12. Stir and fry uniformly.
13. Drain off the Mysore bondas once it turns golden brown and crisp.
14. Finally Mysore Bonda(Bhajiyas) is ready to serve. Enjoy it with coconut chutney , tomato sauce or sambar.