Wheat Flour Mysore Bhajji | Godhuma Pindi Mysore Bajji

The Mysore Bhajji with its crisp exterior and soft cotton like inner part is a special favourite of the Telugu people. Whether it is breakfast time or as a tea time snack, this Mysore Bhajji preparation is a super- hit option.

In actual fact this Bonda variety originated in Managalore; but the Telugu people have adopted it as their own recipe and perhaps the consumption is much more in the Telugu land than anywhere else. Mysore Bhajji, Goli Bhajji, Bonda :– the names may be many but it is one and the same dish. This dish is prepared with Maida, curds, and cooking soda soaked for an amount of time. I am preparing this dish for you using wheat flour. Once I tasted the wheat flour Bhajjis I regretted the time lost in making the Bhajjis with Maida. I regretted it. I used Maida all this time just because everyone was patently using Maida for this snack. Believe me; Mysore Bhajji tastes simply great when made with wheat flour. I have given a lot of details about how to mix the flour; how to fry the Bhajjis without lumps forming inside the Bhajji; how to shape the Bondas etc.

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Cooking Soda:

• The cooking Soda should definitely be fresh. That is the secret to puffy Bondas. To test if the Soda you have is fresh or not, just add a pinch of Soda to a spoonful of curds. If the Soda is fresh, the curds will foam up.


• Curd can be fresh and sweet or sour. The Bondas taste good if the Curd is sour.

Method of frying the Bondas:

• The Kadai should be deep in a ‘U’ shape. The Bondas will get a round shape if the shape of the Kadai is proper.

• The oil should be really hot in the beginning. The flame should be adjusted to medium just before putting in the Bondas. Enough Bondas should be lowered into the oil to fit the Kadai comfortably. Fry on medium flame until the colour starts to change. Then raise the flame and fry to a rich brown colour.

• If you fry the Bondas on a high flame, they will look nice and brown on the outside, but will remain uncooked on the inside. When the Bondas cool down the raw stuff inside will form a hard lump. It is very important that the Bondas are fried on a uniform medium flame so that the Bondas are cooked well inside also.

• Wheat flour Bondas turn out a darkish brown colour. They do not appear golden brown in colour like the Bondas made with Maida. If you try to stop frying at the light brown stage, the wheat flour Bondas will remain raw inside. The dough will not cook right through uniformly.

How to shape the Bondas for frying:

• Wet your hands well. Shake out any extra water from the hand.

• If you take a ball of the soft dough in your wet hand and squeeze out with your fist gently, the dough is sure to fall into the oil in round ball like shape. This is so because the dough is already risen due to the soda and curds in it.

• If you find it difficult to shape the Bondas with hand and put them in the hot oil, you may use a wet spoon to scoop the batter into the oil. As the dough is risen and light it is sure to fall into the oil in a rounded bauble shape.

How to mix the batter:

• It is very necessary to beat the dough well for at least 4 – 5 minutes. This process will help to arrest air inside the dough and the Bondas will turn out hollow and airy on the inside.

Why are the Bondas disintegrating in the oil?

• The soft dough which has gathered in air after whisking, must have also retained some extra water. When we put in the dough which has water inside into the hot oil, you start hearing explosions and the Bondas are sure to disintegrate. To prevent this, whisk the dough well before putting in the Bondas. Bondas will turn out soft.

Wheat Flour Mysore Bhajji | Godhuma Pindi Mysore Bajji - Recipe Video

Wheat Flour Mysore Bhajji | Godhuma Pindi Mysore Bajji

Breakfast Recipes | vegetarian
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Resting Time 1 hr
  • Total Time 1 hr 30 mins


  • 400 gms Wheat Flour
  • 3/4 Cup Curd
  • 2 tbsp Bombay Rava (Semolina)
  • 1 tbsp Sugar
  • 1- 1 ¼ tsp tbsp Cooking Soda
  • Salt (as per taste)
  • 1/2 litre Water
  • 1 tbsp Zeera (Cumin)
  • 1 tbsp Green Chilli (Finely cut)
  • 2 tbsp Fresh Coconut (Finely diced)
  • 2 Sprigs Curry Leaves (Finely chopped)
  • Oil (For frying)


  1. Put the cooking Soda into the curds. The Curds will foam richly. Now add Semolina, salt and sugar into the curds.
  2. Mix in the wheat flour with sufficient water and beat well for 4-5 minutes.
  3. Wipe the edges of the vessel in which the flour and curds mixture has been mixed. Close the lid and leave to rest for at least 2-3 hours. This will ensure that the Bondas will turn out nice and fluffy.
  4. After 2 hours, add the rest of the ingredients and beat well again.
  5. Wet the hand well. Shake out excess water. Take a handful of the dough and squeeze out small balls into the hot oil. (Look at the tips if you like to use a spoon to shape the Bondas).
  6. Fry the Bondas on medium flame. Turn up the flame and fry to get brown and crisp Bondas.
  7. The Bondas go well when accompanied with Coconut or Ginger chutney, and Sambar.

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