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About Goli Baje Recipe / Mangalore Bajji Recipe
Goli baje, also known as Mangalore bajji, is a delicious evening snack that is native to Mangalore, Karnataka. Goli baje/ Mangalore bajji, are deep-fried balls with a crisp outside and a soft interior.
A common street food snack from Karnataka is called goli baje, also known as Mangalore bonda and Mangalore bajji. These are prepared with all-purpose flour, spices, and herbs, and they resemble soft, spongy fritters. All ingredients are combined, fermented for a short time, and then deep-fried in oil.
In the Mangalore, Kundapura, and Udupi regions of South India, Goli Baje/ Mangalore bajji is a popular fried snack enjoyed in households and tiffin outlets.
Preparing Goli Baje / Goli Baje Recipe
In order to prepare Mangalore bajji, a variety of flours mostly maida is combined with yogurt, green chilli, ginger and a few other straightforward ingredients. After the combination has fermented for a few hours, the result is a goli baje.
In order to expedite the fermentation process, a pinch of baking soda is added to the traditional Mangalore bajji/Goli baje batter and fermented for only a few hours before making the Goli baje/Mangalore bajji. The goli baje /mangalore bajji recipe has so many variations and are prepared in different ways in different regions of Karnataka and have their own regional name to the dish.
Serving Goli baje
These are best served with a side of filter coffee and a spicy coconut chutney since they are crispy on the exterior and soft and melt-in-your-mouth inside. Serve hot goli baje for weekend dinners, house parties, or as a light snack during tea time.
Ingredients used in Goli baje Recipe
Flour – All-purpose flour and rice flour are used in the Goli baje or Mangalore bajji recipe. The rice flour gives crispiness to the goli baje/Mangalore bajji. You can also add gram flour to the Goli baje/ Mangalore bajji
curd/yoghurt – Mangalore Bajji/goli baje is best made with handmade curd that is somewhat sour.
Other ingredients: In addition to the other ingredients, you’ll need salt, green chillies, curry leaves, sugar, coconut pieces, fresh ginger, asafoetida (hing), baking soda, and vegetable oil.
Ingredients for Goli Baje Recipe
- Maida/all-purpose flour – 1 cup
- Baking soda – ¼ tsp
- Curd – ½ cup
- Sugar – 1 tsp
- Hing/asafoetida – a pinch
- Curry leaves – 1 sprig
- Finely chopped green chilli – 2
- Finely chopped ginger – 1 inch
- Chopped coconut pieces – 2 tbsp
- Rice flour – 2 tsp
- Salt – as per taste
- Oil – for frying
Method to prepare Goli Baje Recipe
- Add 1 cup maida or all-purpose flour to a large bowl, pinch of hing/asafoetida and mix well.
- Add ¾ tsp salt, 1 cup curd, and 1 tsp sugar, and mix well, beat the batter well for a few seconds.
- Add 1 sprig of curry leaves, 2 finely chopped green chilli, 1 inch finely chopped ginger, 2 tbsp chopped coconut pieces, and 2 tsp rice flour, and mix well.
- Cover the batter and let it rest for a minimum of 3 hours.
- Mix the batter once again after 3 hours.
- For frying the bonda, heat vegetable oil in a deep-bottomed pan over medium-high heat.
- Mix the batter thoroughly with your fingertips for a few minutes after adding ¼ tsp baking soda. It is aerated during this process, which results in fluffy goli baje/Mangalore bajji.
- Once the oil is hot, lower the heat to medium.
- Drop a tiny bit of batter into the hot oil to see if the oil has been heated thoroughly. Within 5 seconds, it must rise without browning.
- Using a spoon or your fingers, drop little bajjis into the pan and fry until golden brown.
- Avoid packing the pan too full. Cook the bajji in groups.
- After frying, the bonda will double in size, so only drop little balls.
- Stir frequently using a large slotted spoon
- To make sure they fry equally on all sides, stir often with a large slotted spoon while they are in the oil.
- Drain them onto a dish covered with paper tissues once they have reached a golden brown colour.
- Serve warm with spicy coconut chutney and hot tea or coffee.
Tips and tricks to prepare Goli baje
- Whole wheat flour can be used in place of all-purpose flour to make these bondas healthier, but doing so will give them a pronounced nutty flavour.
- You can omit the baking soda and let the batter ferment on the counter for 5–6 hours instead of making the fritters lighter and fluffier.
- Depending on how hot you want the baje, adjust the green chillies.
- Fermentation is essential in the preparation of goli baje/Mangalore bajji, if you don’t have time to rest the batter for 3 hours, keep it at least for 30 minutes, before frying.
- The curd quality will decide the taste of the golibaje.
- The chopped onions, cumin seeds and coriander leaves can be added to the batter to elevate the flavours of the goli baje or Mangalore bajji.
- The coconut chutney is an amazing combination to the goli baje/Mangalore bajji recipe.
- You can also skip the coconut pieces in the batter.
- Eat the goli baje /Mangalore bajji when it’s warm, cold goli baje will give a chewy texture to it.
- After fermentation, if the batter seems thin to you, add a bit more maida. As rice flour will make the Mangalore bonda hard, avoid adding it.
Why goli baje sometimes referred to as Mangalore bonda?
These were exclusive to Mangalore and were known by the traditional name Goli Baje. As this recipe came from Mangalore, when people from other towns adopted it, they gave it the name Mangalore Bonda/Mangalore Bajji.
Mysore Bonda versus Goli Baje
While urad dal is used to make Mysore Bonda, all-purpose flour and sour curd are used to make Mangalore bajji.
Can whole wheat flour be substituted for all-purpose flour?
If you use atta or any other flour, you might not achieve the same texture, shape, or softness as using all-purpose flour.
Is goli baje’s fermenting period necessary?
The goli baje is made fluffy and soft through fermentation.
Crispy Goli Baje Recipe
- 1 cup Maida
- ¼ tsp Baking soda
- ½ cup Curd
- 1 sprig Curry Leaves
- 2 no Finely chpped Green chilli
- 1 no Finely chopped ginger
- 2 tbsp chopped coconut pieces
- 2 tsp Rice Flour
- Add 1 cup maida or all-purpose flour to a large bowl, pinch of hing /asafoetida and mix well
- Add ¾ tsp salt, 1 cup curd, and 1 tsp sugar, and mix well, beat the batter well for a few seconds
- Add 1 sprig of curry leaves, 2 finely chopped green chilli, 1 inch finely chopped ginger, 2 tbsp chopped coconut pieces, and 2 tsp rice flour, and mix well
- Cover the batter and let it rest for a minimum of 3 hours
- After 3 hours heat oil in a deep-bottomed pan, as it heats drop a small ball-sized batter into the oil
- Fry well until it turns brown and crispy
- Remove and drain excess oil using tissue paper
- Serve warm with spicy coconut chutney and hot tea or coffee