Delectable Goli Baje / Mangalore Bajji Recipe

The Mangalore bonda, also known as the Mangalore bajji/goli baje, is a typical street food snack from Karnataka. They resemble soft, spongy fritters and are made with all-purpose flour, spices, and herbs. All of the components are blended, given a little window of time to ferment, and then deep-fried in oil. In the South Indian areas of Mangalore, Kundapura, and Udupi, Goli Baje/Mangalore bajji is a well-liked fried snack that is consumed in homes and tiffin shops.

Ingredients for Goli Baje / Mangalore Bajji

• Maida/all-purpose flour - 1 cup
• Baking soda - ¼ tsp
• Curd - ½ cup
• Sugar - 1 tsp
• Hing/asafoetida - a pinch
• Curry leaves - 1 sprig
• Finely chopped green chilli - 2
• Finely chopped ginger - 1 inch
• Chopped coconut pieces - 2 tbsp
• Rice flour - 2 tsp
• Salt - as per taste
• Oil - for frying

Method for the Preparation of Goli Baje / Mangalore Bajji Recipe

1. First 1 cup maida or all-purpose flour and a dash of hing or asafoetida should be combined in a big bowl.
2. Add 1 cup curd, 1/4 teaspoon salt, and 1 teaspoon sugar are all added to the batter and mixed well.
3. Add two finely chopped green chilies, one inch of finely sliced ginger, two tablespoons of chopped coconut, and two teaspoons of rice flour and mix well.
4. The batter should be covered and allowed to rest for at least three hours.
5. Stir the batter again three hours later.
6. Before frying the goli baje/Mangalore bajji , heat the vegetable oil in a deep bottomed pan over medium-high heat.
7. Use your fingertips to fully blend the batter for a few minutes after adding 1/4 tsp baking soda. This process produces fluffy Mangalore bajji/goli baje by aerating the batter.
8. After the oil has heated, turn the heat down to medium.
9. Drop a small amount of batter into the hot oil to see if it has heated all the way up. Within five seconds, it must rise without browning.
10. Use a spoon or your fingers to drop little bajjis into the skillet and cook them till golden brown.
11. Remove from oil, drain the excess oil using a tissue paper.
12. Serve hot with a spicy coconut chutney and hot tea or coffee.