Goli baje recipe with step by step pics. Goli baje also called as Mangalore bajji and Mangalore bonda is a popular street food snack from the Karnataka cuisine. These are like soft and spongy fritters made with all purpose flour, spices and herbs. Since all purpose flour (maida) is used these are also known as Maida bonda.
There are some variations in preparing goli baje. I am sharing a no onion no garlic version and A fool proof recipe to get these crisp as well as soft fritters the way they are meant to be.
I must have tried preparing goli baje about four times and something would go amiss every time. After four trials I finally managed to get the recipe right. So the recipe I am sharing like all the recipes posted on blog is A tried and tested recipe and will give you incredibly soft and light goli baje. these fluffy Mangalore bajji reminded me about an east Indian snack ‘fugia’ that is served in their weddings.
Goli baje are best served hot and with a coconut chutney. You can serve with plain white coconut chutney or a variation of coconut chutney.
If you are looking for more Snacks recipes then do check:
Goli Baje Recipe
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.
Notes
- Recipe can be doubled.
- You can skip adding coconut, if you do not have.
- Rice flour can also be skipped.
- Add water accordingly and in parts to get a thick batter.
- Since baking soda is used, do check the freshness of baking soda in some water+vinegar solution. The baking soda should fizz and bubble.
- If baking soda is not fresh, the goli baje won't be soft.
- For a diary free version, you can use soy yogurt, almond yogurt or cashew yogurt.
Nutrition Info (approximate values)
How to make Mangalore bonda or Mangalore bajji
1. In a mixing bowl take 1 cup maida and ½ tablespoon rice flour. Rice flour gives some crispness. You can even skip it.
2. Then add 6 tablespoons sour curd. You can also use fresh curd.
3. Now add 1 teaspoon finely chopped ginger, 7 to 8 chopped curry leaves, 1 to 2 chopped green chilies, 1 tablespoon grated or finely chopped fresh coconut and 2 tablespoons chopped coriander leaves.
4. Add 1 teaspoon sugar and salt as required.
5. Just mix everything lightly.
6. Then add 4 tablespoons water in parts.
7. Adding water in parts mix everything very well. You should get thick batter. So add water as required and in parts. The batter consistency is slightly thicker than idli batter.
8. Now add ¼ teaspoon baking soda.
9. Mix very well.
10. Here is a pic showing consistency of batter. 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.
11. Batter pic after 3 hours. 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.
Frying goli baje
12. Now heat oil for deep frying in a kadai or pan. Keep the flame to a medium. When the oil is medium hot, with a spoon or with your fingers drop globs of batter in the hot oil.
13. Begin to fry them in medium hot oil.
14. When one side is light golden turn over the goli baje with a slotted spoon.
15. When the second side is golden, turn over and continue to fry till the goli baje are crisp and golden. These are very light so turning them is an issue. They behave like thermocol balls. So in this case turn them over with a spoon and keep the spoon on the top of the bajji so that the bajji does not turn back.
16. Once golden and crisp, remove the bajjis with a slotted spoon draining excess oil.
17. Place them on kitchen paper towels. This way fry all the goli baje.
18. Serve goli baje or Mangalore bonda hot with coconut chutney.
This recipe was perfect. Light fluffy n slightly sweet bajis. Took me back to my college canteen days in Mangalore.
Ur recipes have been a lifesaver since marriage ????
nice to know dinah and thank you for the lovely feedback. wish you all the best.
Hi,
Can I make the fermented batter ready in the evening and refrigerate it to use the next morning?
yes you can do this way.
Dassana, is there a Gluten free version of this recipe?
tara, a gluten free variation would be to use idli-dosa batter and add the same spices/herbs in it except curd, baking soda and sugar. then fry them as small dumplings. a similar recipe is here – https://www.vegrecipesofindia.com/mysore-bonda-ulundu-bonda/
Nice recipe. I will give it a try. Can I replace rice flour with suji (rawa)?
Thanks Vandana. Yes you can. You can also use besan instead of rice flour.
Looks Great.
Thanks Raushan
I am going to give this a try with my appe pan…. hope that will work too, right?
sayanti, it will work.