When we had gone for a family trip to a few places in Karnataka, I finally got a chance to taste authentic Mangalorean dishes for the first time. I have posted few recipes - Mangalore Buns and Bonda Juice recipes which I posted long back, even those recipes were inspired from my Mangalore trip.Though Mangalore cuisine is predominantly non-vegetarian, it has various breakfast and snack options which tastes really good and I am kind of addicted to them. Few of my personal favorites from Mangalore are Goli Baje, Mangalore Buns, Neer Dosa, Churmuri, Kadubu, Bonda Juice to name a few.
Check out other bonda and bajji snacks recipes in my blog:
- Oats Pakora
- Babycorn Pakora
- Cabbage Pakora
- Aratikaya(Raw Banana) Bajji
- Onion Pakoda/Crispy Onion Fritters
- Pesara Punukulu | Green Moong Fritters
- Punugulu/Dosa Batter Fritters
- Saggubiyyam Bonda/Sago Bonda
Here is how to make Goli baje with step by step photos:
Goli Baje | Mangalore Bonda Recipe:
Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins + fermentation time
Cuisine: Mangalorean | Category: Snacks
1 cup All purpose flour/Maida
1 tbsp Rice flour
1 tbsp Rice flour
1/2 - 2/3 cup Sour curd,more if needed
2-3 Green chilies, finely chopped
2 tbsp finely chopped Coriander leaves
1 tbsp finely chopped Curry leaves
1.5 tsp finely chopped Ginger
2-3 tbsp finely chopped Onions,optional
1 tbsp finely chopped Coconut pieces,optional
1/4 tsp Cooking soda
Salt to taste
Oil,to deep fry
- Mix the flour and rice flour with sour curd and salt and mix it nicely to a smooth thick batter of dropping consistency, it should not be either very loose or very hard and should be slightly thicker than the idli batter consistency but not hard like chapathi dough,add sour curd if required.
- Cover it and let it ferment for 3-4 hours.
- Add chopped green chilies,coriander leaves, curry leaves,ginger,coconut pieces and onions and mix it nicely.
- Heat oil in a thick kadai .
- Now mix in the cooking soda to the batter and mix it nicely.
- Wet your fingers and drop in small amla sized portions of the batter in the oil , add 6-7 per batch at a time and do not over crowd the pan.Wet your hands every time you drop in the batter for uniformly looking round fritters.You can even make big lemon sized balls if you are preparing for breakfast and in that case do not add more than 2-3 at a time.
- Fry them until they turn golden brown in color on medium flame.
Serve them hot with Coconut chutney.It is better to eat them hot else they will turn chewy.
- Use only sour curd for the recipe as it gives unique taste to the bajjis.
- Fermentation process is also very important for soft,fluffy bajji else they would come hard.
- I did not have coconut pieces at that time, but they add nice bites to the bajjis. I like to add onions for my fritters,but you can avoid it completely.
- Add soda to the batter just before making them.
- The addition of rice flour adds a nice crispyness to the fritters, you can avoid it if you do not have it.