Mangalore Bajji - Goli Baje served in a white plate

Mangalore Bajji (Goli Baje)

Updated: May 4, 2024, By Swasthi, Comments, Jump to Recipe

Mangalore Bajji or mangalore bonda are a popular snack from Mangalorean cuisine. These crispy, light, fluffy and delicious fritters are much loved as a tea-time snack all over Karnataka. You will always find them on the menus of Karnataka Tiffin Centers, served as Goli Baje. These are also known as maida bonda since they are made with maida (all-purpose flour).

Mangalore Bajji - Goli Baje served in a plate with chutney

These homemade Mangalore Bajji are light & crispy yet fluffy and soft inside, the way they are supposed to be. They are eaten with coconut chutney but any other spicy chutney also goes well. Tomato chutney, onion chutney and Pudina chutney are some you can pair with.

It is the all-purpose flour that gives these fritters, the characteristic fluffy texture. There is also a small amount of yogurt used to leaven the soda-bi-carbonate and these ingredients make these Mangalore Bajji even more light and airy. Ingredients like ginger, curry leaves and coconut (optional) are used to flavor the batter.

Traditionally the batter is left to ferment for several hours to overnight. This fermentation process helps the goli baje to get a natural mild tangy flavor and also makes them fluffy & light. To cut short the fermentation time, soda-bi-carbonate is used which also works the same way if sour yogurt is used.

Mangalore Bajji are made similar to Mysore Bonda but I make the latter with whole wheat flour which are delicious and nutty in a different way. Here are some more similar recipes that you may like:

Snacks Recipes
Aloo Bonda
Set Dosa
Butter Murukku
Medu Vada

How to Make Mangalore Bajji (Stepwise Photos)

I made 2x recipe, so you will find double the amount of ingredients in the pictures. The recipe as given below serves only 2.

Make the Batter

1. Add ¾ cup organic all-purpose flour (maida) and 1 tablespoon rice flour to a large mixing bowl.

adding rice flour

2. Add ¼ teaspoon soda-bi-carbonate & ¼ teaspoon sea salt. You can skip soda and ferment the batter for 6 to 8 hours. Mix all of these well.

adding soda to make batter

3. Add ½ teaspoon fine chopped ginger, 1 to 2 chopped green chilies & 1 sprig chopped curry leaves . If fermenting add all these ingredients after fermentation.

adding curry leaves and ginger

4. Add 2 tablespoons grated coconut or 1 tbsp fine chopped raw coconut. You can simply omit this if you don’t have.

adding coconut to make goli baje batter

5. Add 2 tablespoons fine chopped coriander leaves and 6 tablespoons plain yogurt/curd.

adding curd to make batter

6. Mix to a batter adding water only as needed. Do not pour too much water at one time. So add little by little only as needed. You may need only 3 to 4 tbsps, depending on your yogurt.

adding water only as needed

7. The batter must be of dropping consistency meaning thick when you take it to a spoon. It should not be of flowing consistency. Cover and rest for 2 hours. I used sour curd so I just set aside for 1 hour.

consistency of batter

8. When the batter is ready, beat the batter in circular motion for 30 seconds. This aerates the batter and makes light goli baje. Do not over beat. If you have fermented the batter avoid beating. Add all the other ingredients now. Sometimes the batter turns runny after resting. So if your batter is runny and not thick sprinkle some flour and mix well.

Fry Goli Baje

9. Heat oil in a pan or kadai on a medium flame. Check if the oil is hot by dropping a small portion of the batter. It has to sizzle and rise to the surface without browning. If it sinks it means the oil is not hot enough.

check if oil is hot enough

10. Take small portions of batter to your hand, shape and drop to the hot oil. They will double or triple in size so keep the portions small. Add as many as you can without crowding. Avoid touching them for a minute or 2.

frying goli baje in hot oil

11. Later keep stirring and fry evenly on a medium flame until golden and crisp. Remove to a steel colander or cooling rack. Fry the rest in batches.

removing goli baje to a strainer

Serve goli baje immediately with coconut chutney and chai. They can turn chewy if left for long.

Mangalore Bajji Recipe - Goli Baje

Pro Tips

  • Flour: The use of maida or white flour gives these fritters a soft and fluffy texture. For health reasons please choose organic maida or at least unbleached all-purpose flour or whole wheat pastry flour. If you are not accessible to these simply replace it whole wheat flour or atta.
  • I have made these several times with atta. They will turn out good but will have a strong nutty aroma. For details you can check this Mysore bonda.
  • Curd or Yogurt is another key ingredient used in this recipe. It can be fresh or sour. For the instant version sour yogurt works well. I used half yogurt and half water to make the batter as the yogurt I used was thick and made from reduced milk.
  • You can also use only sour buttermilk (Indian style – made with yogurt) instead of curd and water.
  • Soda-bi-carbonate is an optional ingredient that can be used if you do not have the time to ferment the batter. This time I went ahead using the soda as I was making the video and did not prefer to wait for very long. If you prefer not to use soda then just skip it and ferment the batter for 6 hours.
  • Coconut is an optional ingredient and can simply be skipped as it doesn’t affect the taste or texture.

Related Recipes

Recipe Card

Mangalore Bajji - Goli Baje Recipe

Mangalore Bajji Recipe (Goli Baje)

5 from 15 votes
Make these crispy, fluffy and delicious fritters from the Mangalorean cuisine. These are made with all-purpose flour, spices and herbs. They taste great with chutney and tea.
Print Recipe Pin Recipe
Jump to Comments

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes

Ingredients (US cup = 240ml )

  • ¾ cup organic all-purpose flour (maida)
  • 1 tablespoon rice flour
  • 6 tablespoons curd (preferably sour) (yogurt)
  • ¼ teaspoon salt (adjust to taste)
  • ½ teaspoon ginger chopped finely
  • 1 to 2 green chilies chopped
  • 2 tablespoons coriander leaves (cilantro) chopped finely
  • 1 sprig curry leaves chopped
  • 2 tablespoons coconut grated or 1 tbsp chopped finely (optional)
  • ¼ teaspoon soda (soda-bi-carbonate) (skip if fermenting batter)
  • oil for deep frying
  • 3 to 4 tablespoons water (adjust as needed)



  • Mix together flour, rice flour, soda & salt in a mixing bowl. Add ginger, chilies, curry leaves, coconut, coriander leaves, curd and mix well. Pour water in small quantities only as needed and make a thick batter.
  • It should be thick, sticky & of dropping consistency. Cover and rest for at least 2 hours.

How to make Mangalore Bajji

  • Beat the batter very well with your hand in a circular motion for 30 seconds to aerate it. Do not over beat.
  • It should be of dropping consistency and not pouring or flowing consistency. If it is not, then add some flour and mix. I did not add any.
  • On a medium flame, heat oil in a pot or kadai until hot. Test by dropping a small portion of batter to the oil. It should sizzle and rise to the surface without turning brown. If it sinks, it means the oil is not hot enough.
  • Take small portions of batter in your hand, shape them with your fingers and drop to the oil. They will double or triple in size so do not make them too big.
  • You can add as many as possible without overcrowding. Do not touch them for a minute or 2. Later stir them with a spoon/spider and fry on a medium heat until golden and crisp.
  • Remove them to a cooling rack or a steel colander. Repeat and fry in batches till you finish the batter.
  • Serve goli baje hot with coconut chutney or any other chutney.


  • Soda-bi-carbonate: You can omit the soda and ferment the batter for 6 to 8 hours.
  • Curd: Use sour curd to reduce the resting time to 30 mins. 
  • Over beating the batter will aerate it a lot and make the goli baje too light and oily. So do it just for 30 seconds. If you have fermented the batter then avoid beating.
  • These are best served hot as they turn soft upon cooling.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mangalore Bajji Recipe (Goli Baje)
Amount Per Serving
Calories 365 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 389mg17%
Potassium 221mg6%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 3g3%
Protein 10g20%
Vitamin A 155IU3%
Vitamin C 34.1mg41%
Calcium 81mg8%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Mangalore Bajji (Goli Baje)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

Follow Swasthi’s Recipes

Popular Recipes


Recipe Rating

Inline Feedbacks
View all comments

Can we use wheat flour instead of maida!??

recipe didnt come out did not look like goli baje was flat what could be reason

I don’t think we mangloreans add coriander leaves in goli bajje

I have always loved trying your recipes! And have made my friends and family happy on numerous occasions just by religiously following your recipes. A big thanks!!