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.
Serve Mangalore Bajji (Goli Baje) along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home.
If you like this recipe of Mangalore Bajji, here are a few more Evening Snack Recipes
Cuisine: Mangalorean
Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Deep-Fry Pan, Steel Mixing Bowl
Cooks in 20 M
Total in 80 M
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.
Serve Mangalore Bajji (Goli Baje) along with Coriander Coconut Chutney and hot Filter Coffee for the evening snack or when you have guests at home.