Mysore Bonda are crisp, soft and fluffy fritters made with urad dal (black gram), spices and fresh coconut bits. Mysore bonda are also known as Mysore bhajji Or ulundu bonda and is a popular fried snack from the mysore cuisine.

• 1 Tsp salt
• 2 Cup curd
• 2 Tbsp sunflower seeds
• 1 Tbsp sesame oil
• 1 Tbsp turmeric powder
• 2 Cup paneer
• 1 Tomato
• 3 Tbsp chia seed powder
• 100g Onion
• 1 Tsp ginger
• 1 Tsp green chili
• 1 Tsp garam masala
• 1 Tsp coriander powder
• 2 Tsp red chili powder
• 1 Tsp curry leaves
• 1 Tsp cumin seeds
• 1 Tbsp sesame seed powder

• Heat the kathai with oil. Add cumin seeds, ginger, curry leaves, onion, tomato and saute in low flame for 5 minutes.
• Add turmeric powder, chilli powder, coriander powder, garam masala, paneer cubes and cook with lid closed for 5 minutes.
• Allow it to cool, mix with chia seed powder and make paneer balls.
• In a bowl add sunflower seed flour, sesame seed powder, chia seed powder, curd, salt, water and mix to a bonda batter consistency.
• Heat oil in a deep fry pan, drop the paneer balls in bonda batter and put them into the hot oil.
• Regulate the flame to medium and keep stirring to cook evenly. When they turn crisp and golden brown, transfer them to a plate.
• Serve with any of the accompaniment.