Goli baje / Goli bajji / Mangalore bonda / Mangalore bajji with video

Written by: 7aum Suvai
Goli baje is one of the popular Mangalorean deep fried snack prepared with maida and curd. It is also called as Mangalore bonda, Mangalore bajji etc. I got the opportunity to taste and learn Mangalorean dishes like Kori gassi, Kori roti, Neer dosai, goli baje from my friend’s mom, she is basically from Mangalore but settled in Mumbai. I tried her Goli baje recipe recently and it came out well. 

Goli baje / Mangalore bonda



Ingredients:
Serves 3 to 4
Fermentation 3 to 5 hours
      • 1 cup – Maida / All purpose flour
      • 1/2 cup – Yogurt / curd (or add as needed)
      • 1/2 to 1 tsp – Ginger chopped
      • 2 to 3 tbsp – Coconut chopped
      • 1/2 tsp – Green chillies (chopped finely)
      • 1 tbsp – Coriander leaves chopped
      • 1/8 tsp – Sugar
      • 1/8 tsp – Baking soda
      • Salt to taste
      • Oil for deep frying
Goli baje / Mangalore bonda
Preparation method:
  1. Take a mixing bowl, add maida and curd, followed by chopped ginger, coconut pieces, green chillies, coriander leaves chopped, sugar, salt and baking soda, mix well thoroughly without any lumps to form a thick batter.
  2. Consistency of batter should be thick that it should fall slowly from the spoon as shown in the video. If curd is not sufficient, you can add little more curd or water ( around 2 to 3 tbsp) but the batter should be still thick.
  3. Keep the batter aside for 3 to 5 hours to ferment. Fermentation will help Goli baje to stay light and fluffy when they are fried. Otherwise they will become little chewy and hard to eat.
  4. Heat oil in a frying pan, take water in a bowl, wet your hand take a small ball out of the batter and carefully drop it in the oil. Fry them over medium flame, turn over to the other side and fry till they are golden brown on both sides.
  5. Using paper towel drain the excess oil from goli baje. Continue the same process with the rest of the batter. Serve hot goli baje with coconut chutney or tomato ketchup.
Goli baje / Mangalore bonda
Goli baje / Mangalore bonda
Goli baje / Mangalore bonda
Notes:
  • Consistency of batter is very important in this recipe. The batter should be thick enough that it should not fall easily from spoon. If the batter has become little thin, you may need to add little maida flour. If it is too thick, you may need to add little curd or water.
  • Wet your hands each time you drop goli’s into the oil to get a nice round shape.
  • If you wish you may add little rice flour for slightly crispy goli baje’s.
  • Fermentation is also very important to get light and fluffy goli baje’s. Otherwise you will end up making chewy and hard goli.
Goli baje / Mangalore bonda

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