Mysore Bonda

In a bowl, combine 250 g all-purpose flour, 2 g baking soda, 5 g salt, 5 g cumin seeds, 1 g asafoetida, and 10 g chopped chili.

Add 180 g yogurt and 50 g water to the dry ingredients, mixing to form a thick batter.

Finely chop 15 g ginger, 10 g cilantro, and 5 g curry leaves, then stir them into the batter.