Goli baje also known as mangalore bajji or mangalore bonda are a popular snack from Mangalorean cuisine. These are available in most Karnataka Tiffin Centers & are served as a evening Tea-time snack. Goli baje are made with all-purpose flour commonly known as maida in India. Hence these are also known as maida bonda.
Mangalore bajji are light & crispy yet fluffy and soft inside. These are eaten with coconut chutney however any other spicy chutney also goes well. Tomato chutney, onion chutney and Pudina chutney are some you can pair with this snack.
Apart from white flour, ingredients like curd, ginger, curry leaves and coconut (optional) are used to make the batter.
Traditionally goli baje 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.
I had shared a similar recipe known as Mysore bonda but made with wheat flour.
I doubled the above recipe, so the quantities mentioned above will not match in the pictures.
1. Add maida and rice flour to a large mixing bowl.
2. Add soda & salt. You can skip this and ferment the batter for 6 to 8 hours. Mix all of these well.
3. Add ginger, green chilies & curry leaves . If fermenting add all these ingredients after fermentation.
4. Add coconut (chopped or grated). You can simply skip this.
5. Add coriander leaves and curd.
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.
7. The dough 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.
8. When the batter is ready, beat the batter in circular motion for 30 seconds. This aerates that batter and makes light goli baje. Do not over beat. If you have fermented the batter avoid beating. Add all the other ingredients now.
9. Sometimes the batter turns runny after resting. So if your batter is runny and not thick then sprinkle some flour and mix well.
How to make goli baje
10. Heat oil in a pan or kadai on a medium flame.
11. Check if the oil is hot by dropping a small portion of the batter. It has to rise without browning.
12. Take small portions of batter 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.
13. Keep stirring and fry evenly until golden and crisp.
14. Remove to a colander and fry the rest in batches.
Serve goli baje immediately with coconut chutney or any other chutney of your choice.
Tips to make goli baje
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.
Ingredients (1 cup = 240ml )
- ¾ cup maida or all-purpose flour
- 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)
Preparation for goli baje
- Mix together flour, rice flour, soda & salt in a mixing bowl.
- Add ginger, chilies, curry leaves, coconut, coriander leaves, curd and mix well.
- Make a thick batter adding water only as needed.
- The batter has to be thick, sticky & of dropping consistency.
- Cover and rest for at least 2 hours.
How to make goli baje
- Beat the batter very well with your hand in a circular motion for 30 seconds to aerate the batter. Do not over beat.
- The batter has to be of dropping consistency and not pouring or flowing consistency.
- If it is not, then add some dry flour and mix. I did not add any.
- Heat oil on a medium flame until hot.
- When the oil turns hot, check by dropping a small portion of the batter to the oil. It has to rise without browning.
- Take small portions of batter and drop to the oil. They will double or triple in size so do not make them too big.
- You can add as many portions of batter as possible in one batch.
- Fry on a medium flame.
- After a minute keep stirring the goli baje and fry evenly until golden and crisp.
- Remove goli baje to a strainer.
- Fry the entire batter in batches.
- Serve goli baje hot with coconut chutney or any other chutney.
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)
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