Mangalore Bonda, Mangalore Bajji, or Goli Baje, whatever you prefer to call them, are crispy, fried snacks that are firm on the outside and soft, melt-in-the-mouth on the inside. Made using maida and rice flour as the base, these fried dumplings are perfect to make for evening tea time snacks. Here is how to make Goli Baje or Mangalore Bonda recipe at home.
Appetizers or small eats are the best part of Indian cuisine. Made using a bunch of different ingredients, they are great food to munch on and are very typical to the region in which they are prepared.
Different types of snacks are prepared in different parts of India. Aloo Tikki, Corn Pakoda, Bread Rolls and Aloo Bonda are a popular staple.
What is Goli Baje (Mangalore Bonda)?
Mangalore Bonda or Goli Baje are crispy, fried snacks from Konkani and Udupi region that are firm on the outside and soft, spongy, melt-in-the-mouth on the inside. Yummy right?
These were traditionally called as Goli Baje and were available in Mangalore only. When the people from other cities adopted this recipe, they named this dish Mangalore Bonda as it originated from mangalore.
Made from all purpose flour, rice flour and sour curd, it has quirky taste of tangy and spicy and can be enjoyed with coconut chutney or Dhaniye Aur Amle Ki Chutney on a cold winter evening.
What is the difference between Mangalore Bonda and Mysore Bonda?
Mangalore Bonda is different from Mysore Bonda. While Mysore Bonda is made from urad dal, the Mangalore ones are made from maida and sour curd.
Mangalore Bonda or goli baje recipe is a sure hit, I am telling you! Also called as goli bajji, mangalore bajji, goli baje bajji, these Konkani Mangalore Bonda are very delicious to missed. Made by frying dollops of batter in oil, it has a taste of curry leaves and when served with fresh coconut chutney it just perks the tea time up!
You can make these without onion and garlic and they will still taste delicious.
Tips to make best Goli Baje
You can add some rice flour in the batter as well to make these crispier.
Whisk the batter for 10-15 minutes to make soft and airy Mangalore bajji.
Make sure the batter rest for 1-2 hour before frying.
Fry the bajji on medium high heat.
What to serve with Goli Baje?
Goli Baje are fabulous tea time snack and can be served with Coconut Chutney, Red Coconut Chutney, Green Coconut Chutney or Curry Leaves Coconut Chutney.
You can even serve them with coriander mint chutney or ketchup.
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How to make Mangalore Bonda Step by Step
Add maida, rice flour, gram flour, salt, chilli, onion, coriander, curry leaves, sugar, ginger and hing in a bowl and mix well.
Add sour curd and whisk the batter well to make a smooth thick batter. Keep whisking the bater for 7-8 minutes.
Cover the bowl and let the batter rest for an hour.
Heat oil in a pan for frying the bonda.
Add baking soda in the batter and mix well.
Once the oils hot, simmer the heat to medium. Drop small bondas in the pan and fry until golden brown.
Drain on a plate lined with kitchen towel.
Goli Baje Recipe
Mangalore Bonda, Goli Baje
Mangalore Bonda or Goli baje are crispy, fried snacks that are firm on the outside and soft, melt-in-the-mouth on the inside.
Ingredients
- 1 cup Maida/ All purpose flour
- 1/4 cup Rice flour
- 1/4 cup Gram flour
- Salt To taste
- 2 tsp Green chilli Finely chopped
- 4 tbsp Onion Finely chopped
- 2 tbsp Fresh coriander Finely chopped
- 10-12 Curry leaves Finely chopped
- 1 tbsp Sugar
- 2 tsp Ginger Grated
- 1/4 tsp Heeng
- 2 cups Sour curd
- 1 pinch Baking soda
- Oil For frying
Instructions
Add maida, rice flour, gram flour, salt, chilli, onion, coriander, curry leaves, sugar, ginger and heeng in a bowl and mix well.
Add sour curd and whisk well to make a smooth thick batter. Whisk the batter for 7-8 minutes.
Cover the bowl and let the batter rest for an hour.
Heat oil in a pan for frying the bonda.
Add baking soda in the batter and mix well.
Once the oils hot, simmer the heat to medium.
Drop small bondas in the pan and fry until golden brown.
Drain on a plate lined with kitchen towel.
Serve hot with tea.
Recipe Notes
The consistency of the batter should be like pakodi batter.
If it's too thin, add some more maida and if it's too thick, add some more curd.
Whisk the batter for 10-15 minutes to make soft and airy Mangalore bajji.
Make sure the batter rest for 1-2 hour.
Fry the bajji on medium high heat.
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