Mysore Bonda

2 cups maida – all purpose flour
2 cups sour curd
Chili-ginger paste
½ tsp red chili powder
1 tsp jeera
Hing

Mix all the above with salt and water as required. The dough should be like chapati dough, soft enough without excess water. Maida will cause the dough to be soggy. Let it ferment for 5 – 6 hours. Spicy lovers can add chopped chilies also.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Wet hand thoroughly before picking up a hand full of batter in the hand and gently drop in smaller amounts in the oil. This will not let maida stick to the hand. Keep turning back and forth so it will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.