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 Time3 hourshrs
Cook Time20 minutesmins
Total Time3 hourshrs20 minutesmins
Course: Snacks
Cuisine: Indian Street Food, Karnataka, Mangalorean
1 tablespoon grated or finely chopped fresh coconut- optional
6 tablespoons sour curd(sour yogurt) can also use fresh curd
4tablespoons wateror add as required
1 teaspoon sugar
¼ teaspoon baking soda
salt as required
oil as requiredfor 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.