goli baje | mangalore bajji | mangalore bonda | maida bonda

Jump to Recipe

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.

goli baje recipe, mangalore bajji, mangalore 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:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

goli baje recipe

Goli Baje Recipe

5 from 8 votes
Goli baje also called as Mangalore bajji and Mangalore bonda is a popular streed food snack from the Karnataka cuisine. These are like soft and spongy fritters made with all purpose flour, spices and herbs.
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins

Cuisine Indian Street Food, Karnataka, Mangalorean
Course: Snacks

Servings 3
Units

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

Tips for making goli baje recipe:
  • 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

Nutrition Facts
Goli Baje Recipe
Amount Per Serving
Calories 322 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 549mg24%
Potassium 106mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 160IU3%
Vitamin C 55.1mg67%
Calcium 66mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

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.

making goli baje recipe, making Mangalore bonda recipe

2. Then add 6 tablespoons sour curd. You can also use fresh curd.

making goli baje recipe, making Mangalore bonda recipe

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.

making goli baje recipe, making Mangalore bonda recipe

4. Add 1 teaspoon sugar and salt as required.

making goli baje recipe, making Mangalore bonda recipe

5. Just mix everything lightly.

making goli baje recipe, making Mangalore bonda recipe

6. Then add 4 tablespoons water in parts.

making goli baje recipe, making Mangalore bonda recipe

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.

making goli baje recipe, making Mangalore bonda recipe

8. Now add ¼ teaspoon baking soda.

making goli baje recipe, making Mangalore bonda recipe

9. Mix very well.

making goli baje recipe, making Mangalore bonda recipe

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.

making goli baje recipe, making Mangalore bonda recipe

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.

making goli baje recipe, making Mangalore bonda recipe

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.

making goli baje recipe, making Mangalore bonda recipe

13. Begin to fry them in medium hot oil.

making goli baje recipe, making Mangalore bonda recipe

14. When one side is light golden turn over the goli baje with a slotted spoon.

making goli baje recipe, making Mangalore bonda recipe

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.

making goli baje recipe, making Mangalore bonda recipe

16. Once golden and crisp, remove the bajjis with a slotted spoon draining excess oil.

making goli baje recipe, making Mangalore bonda recipe

17. Place them on kitchen paper towels. This way fry all the goli baje.

goli baje recipe, Mangalore bonda recipe

18. Serve goli baje or Mangalore bonda hot with coconut chutney.

goli baje recipe Mangalore bonda recipe

Share This Recipe:

PinPrintShares843
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

12 Comments

  1. 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 ????5 stars

See More Comments