Name: Goli Baje | Mangalore Bajji | Mangalore Bonda
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 3
Cuisine: Indian Street Food, Karnataka, Mangalorean
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)

Simple, practical, and full of everyday flavour, Goli Baje | Mangalore Bajji | Mangalore Bonda is a vegan, vegetarian Indian Street Food, Karnataka, Mangalorean snacks made with simple everyday ingredients in about 200 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 180 minutes
Cook time: 20 minutes
Total time: 200 minutes
Yield: 3
Category: Snacks
Cuisine: Indian Street Food, Karnataka, Mangalorean

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)

Method

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.