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KARNATAKA MANGALORE GOLI BAJE

MAIDA BONDA / KARNATAKA GOLI BAJE / MANGALORE BAJJI / MANGALORE BONDA

Goli baje or Mangalore bajji is a very tasty evening tea time snacks originated in Mangalore, Karnataka.

They  are deep fried Maida balls with soft sponginess inside and a crisp layer outside. These are prepared using Maida flour, curd and few spices of choice. All ingredients are mixed together, fermented for few hours and deep fried in the oil.

INGREDIENTS

  • 1 cup maida flour / all purpose flour
  • ½  cup sour curd
  • 1 tsp sugar [ optional – helps in browning ]
  • 1 tsp finely grated ginger
  • 1 tsp finely chopped curry leaves
  • 1 tsp finely chopped green chilli or as per taste
  • 2 tsp chopped fresh coconut
  • ¼ cup water roughly
  • ¼  tsp baking soda
  • Salt as per your taste
  • Oil to deep fry

METHOD

Take maida  + curd in a bowl and mix well.

Add water and beat the batter well .It is very important to beat the batter well .

The batter consistency should be like medu vada consistency .

-If the batter is thick goli bajes will become hard and if the batter is watery then goli bajes will absorb more oil. So adjust water or flour to get the right consistency.

Mix well , there should be no lumps.

Cover  and keep it for 3 hours for fermentation. – Fermentation is must .Don’t reduce the fermentation time .

Now add chopped ginger, green chili, curry leaves, coconut pieces + salt  and give a nice mix.

Keep oil to heat for deep frying .

Now add the cooking soda to the batter and beat the batter well .

Now scoop out small lemon  sized batter using fingers and carefully drop it in the hot oil.

Fry the goli baje  on medium flame until  golden and crisp from all sides  evenly.

Serve it hot with coconut chutney and tea.

Serve it immediately as it turns chew/ rubbery when cool .

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