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Goli bajji | Mangalore bajji | Goli Baje

Goli bajji | Mangalore bajji | Goli Baje

Goli bajji or goli baje is also known as Mangalore Bonda is a popular snack and delicacy of South Indian cuisine. This is a deep fried snack prepared with plain flour, rice flour and curd. It is a simple, easy and delicious recipe prepared with basic ingredients. Goli baje is a golden brown bonda that is crispy from outside and soft from inside. This is a no onion no garlic recipe. 

mysore-bonda

To make goli bajji, a batter is prepared with maida, rice four, curd, chopped coconut and grated ginger. A little bit baking soda is added in this batter. Curd and soda is an important ingredient to make goli baje soft and fluffy. 

goli-bajji

Goli bajji is served with coconut chutney. It can be served with green chutney and tamarind chutney along with a hot cup of tea. It can be a part of breakfast or evening snacks. 

Course: Snacks
Cuisine: South Indian
Prep Time: 2 hours
Cook Time: 15 minutes
Servings: 4

Ingredients:

To make chutney-

½ cup chopped coconut
½ cup roasted peanuts
1 green chilli
Some fresh coriander leaves
Salt to taste

For tempering-

2 tsp. oil
¼ tsp. rai
4-5 curry leaves
1 dry red chilli

To make bajji-

¾ cup curd
Some chopped coconut
¼ tsp. black pepper powder
¾ tsp. ginger, grated
2 tbsp. rice flour
1 cup maida
 A small pinch baking powder
Salt to taste
Oil for frying

Instructions:

Making coconut chutney –

Take chopped coconut, roasted peanuts, chopped fresh coriander leaves, salt and green chilli in a blender. 


Blend to make a smooth paste using required amount of water. Take in a bowl.


Heat a pan on medium flame for tempering the chutney. Add 2 tsp. oil. When it becomes hot, add ¼ tsp. rai. Add curry leaves and red chilli. 


When they start to crackle, pour over chutney. 
Coconut chutney is ready.


Making goli baje –

Take curd in a bowl. Add chopped coconut, black pepper powder and grated ginger. Mix it properly.


Add rice flour, maida and salt to taste. 


Add a little amount of water and whisk in one direction using your fingers. Do not add too much water. Add little by little to make a thick batter. The batter must be of dropping consistency not be of flowing consistency.


Cover the bowl and leave for 2 hours.
After 2 hours, add baking soda and mix in one direction.  


Beat the batter in one direction for at least 5 minutes or till batter become light and fluffy. 


Heat oil in a pan on medium flame. Wet your fingers in water and drop small balls one by one in hot oil. They will double in size so do not overcrowd the balls.
Fry them over low to medium flame. Stir continuously. Fry till they became crispy and golden brown in colour. 


Remove them from hot oil. Drain excess oil.
Serve goli bajji immediately with coconut chutney.

Tips:

  • You may ferment the batter for overnight or 6-8 hours.
  • Do not skip curd and baking soda.
  • You may use butter milk in place of curd.
  • You may add chopped onion in batter.
  • Do not fry them on high flame otherwise they remain uncooked from inside.
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