Goli Baje | Mangalore Bajji | Mangalore Bonda

making goli baje batter

1. In a mixing bowl take 1 cup maida and ½ tablespoon rice flour. 
2. Then add 6 tablespoons sour curd. You can also use fresh curd.
3. Now add 1 teaspoon finely chopped ginger, 7 to 8 curry leaves (chopped), 1 to 2 green chilies (chopped), 1 tablespoon grated or finely chopped fresh coconut and 2 tablespoons chopped coriander leaves.
4. Add 1 teaspoon sugar and salt as required.
5. Just mix everything lightly.
6. Then add 4 to 5 tablespoons water in parts.
7. Adding water in parts mix everything very well. You should get thick batter. So add water as required and in parts.
8. Now add ¼ teaspoon baking soda and mix very well.
9. Cover and keep aside the batter to leaven for 3 hours. 
10. Maximum amount of time to be kept is 3 hours which gives nicely soft and fluffy goli baje. If in a hurry, you can keep even for 30 minutes to 1 hour, but the texture will be not that soft.
11. In case you find the batter thin after fermentation, then add some 1 to 2 tablespoons more maida. Do not add rice flour as it will make the goli baje hard.

making goli baje

1. Now heat oil for deep frying in a kadai or pan. Keep the flame to medium. When the oil is medium hot, with a spoon or with your fingers drop globs of batter in the hot oil.
2. Begin to fry them in medium hot oil.
3. When one side is light golden turn over the goli baje with a slotted spoon.
4. When the second side is golden, turn over and continue to fry till the goli baje are crisp and golden. 
5. Once golden and crisp, remove the mangalore bajjis with a slotted spoon draining excess oil.
6. Place the fried mangalore bajjis on kitchen paper towels. This way fry all the goli baje.
7. Serve goli baje or mangalore bonda hot with coconut chutney.