Goli Baje | Mangalore Bajji | Mangalore Bonda
Goli baje, also known as Mangalore bajji and Mangalore bonda, hails from Karnataka cuisine as a beloved street food delicacy. These soft and spongy fritters, crafted with all-purpose flour, aromatic spices, and herbs, have won the hearts of many.
Ingredients
- 1 cup maida (all purpose flour)
- ½ tablespoon Rice Flour – optional
- 1 teaspoon finely chopped ginger
- 1 to 2 green chilies, chopped
- 7 to 8 curry leaves, chopped
- 2 tablespoons chopped coriander leaves
- 1 tablespoon grated or finely chopped fresh coconut – optional
- 6 tablespoons sour curd (sour yogurt) can also use fresh curd
- 4 tablespoons water or add as required
- 1 teaspoon sugar
- ¼ teaspoon baking soda
- salt as required
- oil as required for deep frying
Instructions
Making Goli Baje Batter
- In a mixing bowl take 1 cup maida and ½ tablespoon rice flour.
- Then add 6 tablespoons sour curd. You can also use fresh curd.
- Now add 1 teaspoon finely chopped ginger, 7 to 8 curry leaves (chopped), 1 to 2 green chilies (chopped), 1 tablespoon grated or finely chopped fresh coconut and 2 tablespoons chopped coriander leaves.
- Add 1 teaspoon sugar and salt as required.
- Just mix everything lightly.
- Then add 4 to 5 tablespoons water in parts.
- Adding water in parts mix everything very well. You should get thick batter. So add water as required and in parts.
- Now add ¼ teaspoon baking soda and mix very well.
- Cover and keep aside the batter to leaven for 3 hours.
- Maximum amount of time to be kept is 3 hours which gives nicely soft and fluffy goli baje. If in a hurry, you can keep even for 30 minutes to 1 hour, but the texture will be not that soft.
- In case you find the batter thin after fermentation, then add some 1 to 2 tablespoons more maida. Do not add rice flour as it will make the goli baje hard.
Making Goli Baje
- Now heat oil for deep frying in a kadai or pan. Keep the flame to medium. When the oil is medium hot, with a spoon or with your fingers drop globs of batter in the hot oil.
- Begin to fry them in medium hot oil.
- When one side is light golden turn over the goli baje with a slotted spoon.
- When the second side is golden, turn over and continue to fry till the goli baje are crisp and golden.
- Once golden and crisp, remove the mangalore bajjis with a slotted spoon draining excess oil.
- Place the fried mangalore bajjis on kitchen paper towels. This way fry all the goli baje.
- Serve goli baje or mangalore bonda hot with coconut chutney.
Nutrition
Calories: 322kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 2gCholesterol: 5mgSodium: 549mgPotassium: 106mgFiber: 1gSugar: 3gCalcium: 66mgIron: 1.9mg
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