I always wondered why Mysore Bonda was called by that name. The answer is obvious, because it originated in Mysore. For some reason I thought there was a much deeper explanation such as history, or related to the ingredients or to the Maharaja. There's nothing meaningful about the name but the taste is far from boring.
There are several way to make this appetizer but the recipe I have here is the original recipe. Simple, quick, tasty and nutritious; if your discount the oil part of it. Some people add baking soda, all purpose flour, cumin... and so on. But they are all quite unnecessary.
Test it out from
swamyskitchen.com.
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