goli baje recipe | mangalore bajji recipe | mangalore bonda | maida bonda

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:

• Maddur vada
• Dal vada
• Masala vada
• Mysore bajji
• Punugulu recipe

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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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.

Author:Dassana Amit

Prep Time:3 hrs

Cook Time:20 mins

Total Time:3 hrs 20 mins

Course:snacks

Cuisine:indian street food,karnataka,mangalorean

Diet:vegetarian

Servings (change the number to scale):3

(1 CUP = 250 ML)

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.

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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.