Goli Baje Recipe (Mangalore Bajji, Mangalore Bonda)
Goli Baje (Mangalore Bajji, Mangalore Bonda) are soft and spongy deep-fried fritters made using all-purpose flour, rice flour, and chickpea flour. Serve them as tea time snack with tea or coffee.
Servings: 6 people
Ingredients
- 1 cup all-purpose flour (maida)
- ¼ cup rice flour (chawal ka atta)
- ¼ cup chickpea flour (besan, gram flour)
- ½ teaspoon salt or to taste
- 2 teaspoons finely chopped green chilies
- 4 tablespoons finely chopped onions
- 2 tablespoons finely chopped cilantro (fresh coriander leaves)
- 10-12 finely chopped curry leaves
- 1 tablespoon white granulated sugar
- 2 teaspoons grated ginger
- ¼ teaspoon asafetida (hing)
- 2 cups sour yogurt (curd, dahi)
- 1 pinch baking soda
- oil for frying
Instructions
Make The Batter
- Add all-purpose flour, rice flour, chickpea flour, salt, green chilies, onions, cilantro, curry leaves, sugar, ginger, and asafetida to a large mixing bowl and mix well.
- Add sour yogurt and whisk the batter well to make a smooth thick batter.
- Note - If the yogurt is not sour, then add a teaspoon of lime juice to the batter.
- Note – The consistency of the batter should be thick dropping and not flowy, like pakodi batter. If it is too thick, add some water to it and if it looks thin, then add some more all-purpose flour.
- Cover the bowl with a lid and let the batter ferment for 2-3 hours on the countertop.
- In case you find the batter thin after fermentation, then add a little more maida to it. Do not add rice flour as it will make the Mangalore bonda hard.
Fry The Bonda
- Heat 3-4 cups of oil in a pan over medium-high heat for frying the bonda.
- Add baking soda to the batter and mix well using fingers for 1-2 minutes. This process aerates it and the bonda turns out fluffy.
- Once the oil is hot, reduce the heat to medium.
- Note – To check if the oil is heated well, drop a small amount of batter in the hot oil. It must rise within 5 seconds without getting browned.
- Drop small lime-sized balls (or even smaller balls) in the pan using your fingers or a spoon and fry until golden brown.
- Tip - You can wet your hands to easily shape the bajji.
- Do not overcrowd the pan. Fry the bajji in batches.
- The bonda will increase in size after frying, so drop small balls only.
- Stir frequently using a large slotted spoon while frying to ensure they fry evenly on all the sides.
- Once they are golden brown in color, drain them on a plate lined with paper tissues.
- Serve hot!
Video
Notes
Goli Baje is best made using slightly sour homemade curd (dahi, yogurt). The yogurt that you get in supermarkets is not tangy. So, if you are using store-bought yogurt, then add a teaspoon of lime juice to it.
Nutrition
Calories: 180kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 281mg | Potassium: 209mg | Fiber: 1g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
