Goli Baje | Mangalore Bajji | Mangalore Bonda
User Reviews
5
Goli Baje | Mangalore Bajji | Mangalore Bonda
Description
The batter combines maida (all-purpose flour) and optional rice flour with sour curd or fresh curd, providing natural fermentation. Chopped ginger, green chilies, curry leaves, coriander leaves, and grated coconut add aromatic and spicy elements. Sugar and salt balance the flavors while baking soda acts as a leavening agent to achieve softness.
After mixing and adding water to reach a thick consistency, the batter is rested covered for up to three hours. This fermenting period develops the texture and mild tang of the fritters. The batter can be adjusted in thickness before frying to ensure soft and fluffy results. The fritters are deep-fried in hot oil until puffed and golden, producing a snack with a light crust and tender crumb inside.
Goli Baje are traditionally served as a tea-time snack or breakfast item. Variations include omitting coconut or rice flour. The batter's fermentation time is flexible, with shorter rests producing less soft texture. Checking baking soda freshness is advised to ensure proper leavening.
Ingredients
- 1 cup maida flour (all purpose flour)
- ½ tablespoon rice flour - optional
- 1 teaspoon ginger finely chopped
- 1 to 2 green chilies chopped
- 7 to 8 curry leaves chopped
- 2 tablespoons Coriander leaves chopped
- 1 tablespoon fresh coconut optional, grated or finely chopped
- 6 tablespoons sour curd (sour yogurt) can also use fresh curd
- 4 tablespoons water or add as required
- 1 teaspoon sugar
- ¼ teaspoon baking soda
- salt as required
- oil for deep frying, as required
Instructions
making goli baje batter
- In a mixing bowl take 1 cup maida and ½ tablespoon rice flour.
- Then add 6 tablespoons sour curd. You can also use fresh curd.
- 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.
- Add 1 teaspoon sugar and salt as required.
- Just mix everything lightly.
- Then add 4 to 5 tablespoons water in parts.
- Adding water in parts mix everything very well. You should get thick batter. So add water as required and in parts.
- Now add ¼ teaspoon baking soda and mix very well.
- Cover and keep aside the batter to leaven for 3 hours.
- 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.
- 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
- 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.
- Begin to fry them in medium hot oil.
- When one side is light golden turn over the goli baje with a slotted spoon.
- When the second side is golden, turn over and continue to fry till the goli baje are crisp and golden.
- Once golden and crisp, remove the mangalore bajjis with a slotted spoon draining excess oil.
- Place the fried mangalore bajjis on kitchen paper towels. This way fry all the goli baje.
- Serve goli baje or mangalore bonda hot with coconut chutney.
Notes
- This recipe can be doubled for larger batches.
- Coconut and rice flour are optional but contribute to flavor and texture.
- Add water gradually to reach a thick batter suitable for frying.
- Test baking soda freshness by mixing with water and vinegar to observe fizzing; stale soda will reduce leavening effect.
- For dairy-free variations, substitute sour curd with soy, almond, or cashew yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 549mg | 23% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 55.1mg | 61% |
| Calcium | 66mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
