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 the recipe at home.
Goli Baje, which is very popular in some parts of Southern India is served in almost all the tiffin centers and is served with coconut chutney and filter coffee.
I recently made this for my tea time snack and everyone loved it at home.
And after that, I made it for 2-3 times, and it turned out even better every time.
While the first time I enjoyed it with coriander mint chutney, I served it with coconut chutney for the last two times.
It tastes good with both of them.
So, make this recipe for your next tea time snack or for your tea parties, and let me know how you liked it?
About the recipe
It is 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?
Here, I have used baking soda, but you can also ferment it by keeping the batter aside for 6 to 7 hours or overnight.
Why it is also called Mangalore Bonda?
These were traditionally called 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.
What is the difference with Mysore Bonda?
While Mysore Bonda is made from Urad dal, the Mangalore ones are made from Maida and sour curd.
Pro Tips by Neha
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.
You can even serve them with coriander mint chutney or ketchup.
Step by Step Recipe
Add maida, rice flour, gram flour, salt, chili, 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 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 a kitchen towel.
Goli Baje Recipe
- 1 cup Maida/ All purpose flour
- ¼ cup Rice flour
- ¼ cup Gram flour
- Salt (To taste)
- 2 teaspoon Green chilli (Finely chopped)
- 4 tablespoon Onion (Finely chopped)
- 2 tablespoon Fresh coriander (Finely chopped)
- 10-12 Curry leaves (Finely chopped)
- 1 tablespoon Sugar
- 2 teaspoon Ginger (Grated)
- ¼ teaspoon Heeng
- 2 cups Sour curd
- 1 pinch Baking soda
- Oil (For frying)
- 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.