Mangalore Bajji Recipe - Goli Baje
Mangalore Bajji, Goli Baje or Mysore Bonda is a delicious evening snack made with flour and curd. These bajjis are usually served along with coconut chutney and spicy red chilli and garlic chutney and a cup of coffee which is a must along with it.
Mangalore Bajji, also known as Mysore Bonda or Gole Baje is a popular evening snack from the state of Karnataka. It is made using maida which is mixed with a sour curd, chili, coriander, grated coconut mixture and soaked for an hour before frying them in hot oil.
It is often seen in the popular Darshini's during the tea time, and served along with hot filter coffee. It is fairly easy to make, and requires very few ingredients that are easily found in the pantry.
If you like this recipe of Mangalore Bajji, here are a few more Evening Snack Recipes
- 1.5 cups All Purpose Flour (Maida)
- 3/4 cup Curd (Dahi / Yogurt) , sour
- 1 teaspoon Baking soda
- 3 tablespoons Fresh coconut , grated
- 2 Green Chillies , finely chopped
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- 2 cups Cooking oil , for frying
- Salt , to taste
How to make Mangalore Bajji Recipe - Goli Baje
To begin making Mangalore Bajji (Goli Baje), take a big bowl, add the sour curd and whisk it till you attain a creamy texture.
To this add the chopped green chillies, coriander leaves, grated coconut and mix well.
Slowly add in the maida and mix well. Add water little at a time till you get a thick pouring batter consistency.
Add the baking soda, season with salt, mix well and leave it aside for an hour.
To make the Mangalore Bajji (Goli Baje), heat oil in a wok.
In the meanwhile, whisk the Mangalore Bajji batter.
Once the oil is hot, drop half a tablespoon amount of batter into the hot oil. Let it cook and turn golden on one side.
Flip over and cook the other side as well. This will take 2 minutes.
Remove it in a kitchen towel and proceed to make the rest of the Gole Baje with the remaining batter.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.