Goli Baje|Mangalore Bajji | Mangalore Bonda Recipe is an Indian fried food made from various flours and curd. This is very easy to make, extremely scrumptious, soft inside but crispy on the outside.
Traditionally it is made with a mixture of all purpose flour(maida) and rice flour. However I have used half whole wheat flour and half all purpose flour along with rice flour. The rice flour adds crispiness to this fried yogurt doughnut balls.
The recipe of Goli Baje is very simple, yet you should pay heed to the consistency of the batter. The consistency of the batter should be thick yet flowing as shown in the below clip :
Once you get the right consistency of the batter, allow it to rest for atleast 15-20 minutes. If you have time, rest it for around 1-2 hours for fermentation as longer the fermentation, better will be the taste.
When you are ready, heat sufficient oil in a heavy deep bottom pan. The goli baje should be fried at the optimal oil temperature. If the oil is too hot, the outer layer will cook faster while the inner will be raw. If the oil is less hot, then the goli baje will absorb more oil and will be soggy. To test the temperature of the oil, add a drop of the batter into the oil. The drop should rise and float on the top immediately. Make sure to deep fry the goli baje at medium hot temperature, so that the outer layer as well as the inside are cooked completely.
Enjoy these delicious Goli Baje|Mangalore Bajji | Mangalore Bonda as snacks served along with some spicy chutney.
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 2 tablespoons rice flour
- ½ cup + 2 tablespoons sour yogurt
- ¼ tsp baking soda
- salt as required
- 1 tsp sugar
- 1 sprig of fresh curry leaf finely chopped
- 1-2 green chilies finely chopped
- half a knob ginger (peeled, smashed and finely chopped or ground)
- ¼ cup fresh coriander leaves finely chopped ( also known as cilantro leaves)
- ½ tsp cumin seeds
- 2 tsp chopped fresh coconut
- Sieve the whole wheat flour, all purpose flour and rice flour in a medium size mixing bowl. Add in salt, sugar and baking soda. Stir and mix so that the salt and sugar are evenly distributed.
- Add in curry leafs, chopped coriander leafs,green chilies, ginger, cumin seeds and coconut(if using). Add half a cup curd first. The consistency of the batter should be thick yet flowing. If the batter is too thick, add a tablespoon of the curd at a time and check the consistency. Do not add water.
- Mix the batter well such that there are no lumps. Once the batter is well mixed cover it and keep it for 1-2 hours for fermentation. If you do not have time, keep it covered for atleast 15-20 minutes.
- Heat sufficient oil in a deep bottomed pan. The temperature of the oil should be such that when you add a tiny piece of the batter into the oil, it should rise to the top .
- Wet your fingers with water and take lemon size small portions from the batter and drop them gently into the hot oil. Deep fry to a nice golden color.
- Take it out on a kitchen paper towel to drain excess oil.Serve hot with savory green chutney or coconut chutney.