Goli Baje | Mangalore Bajji | Mangalore Bonda

golibaje

Goli Baje is a simple no onion – no garlic yet delicious delicacy from Mangalorean cuisine. It is also popularly called as Mangalore Bajji or Mangalore Bonda. All you need is some APF, yogurt, green chili, cilantro and curry leaves. There is no soaking or blending involved and it calls for the ingredients that are readily available in our pantry. As it is no onion-no garlic recipe, this can be prepared even on festival and vratham days.

Actually Goli Baje was not in my recipe list for this marathon. When I was researching (??? yes food research lol) the difference between Batata vada and potato bonda, I came across this recipe and bookmarked it to try it later. During the process of drafting the posts, I realized that I miscalculated the number of post and I was missing one recipe.  I need something that can be prepared easily and luckily this was no onion no garlic recipe and I were able to prepare during the weekday itself, precisely on the mangala gowri pooja day. I was super glad that it all worked out and I followed the recipe from here.  I did adjusted the measurements as per our preference and blended the green chili, cilantro and curry leaves so that kiddo won’t complaint about the chillies. Also I liked the idea of adding sugar and I think I added little too much about 2 tsps and my goli baje went slightly dark. So adjust the sugar or you can skip it too. Here is the soft and crispy goli baje recipe,

mangalorebajji  

Ingredients:

  • All Purpose Flour – 1 cup
  • Rice Flour – 2 tbsps
  • Semolina – 1 tsp
  • Hing – 1/2 tsp
  • Sugar – less than 1 tsp (I added about 2 tsps)
  • Salt – 3/4 tsp
  • Baking Soda – 1/4 tsp
  • Thick Yogurt – 1 cup
  • Oil for frying
  • To Grind
  • Green Chilli – 1
  • Ginger – 1 inch piece
  • Chopped Cilantro – 2 tbsps
  • Curry leaves – 1 strand

Prep – Work:

  • Grind the green chili, ginger, cilantro and curry leaves together without adding any water.
  • Sieve the flour and set aside.

Preparing the batter:

golibhjesteps

  • Take the sieved maida in a wide vessel.
  • Add the salt, sugar, baking soda, hing, semolina and rice flour and mix well.
  • Slowly add the curd and beat it nicely to form thick batter.
  • I didn’t add any additional water.
  • The batter should be thick and let it rest for 30 minutes, meanwhile heat the oil for frying.

Frying the Goli Baje:

  • Once the oil is hot, reduce the heat to medium low.
  • Take small lemon sized batter in your palm and slowly drop in the oil.
  • In one batch, I fried up to 4 bondas.
  • Keep flipping them, so that it cooks evenly. Once it turns golden brown remove it and let the excess oil drain in tissue paper.

Serve hot with chutney or ketchup.

Notes:

  • It is not necessary to grind the green chilly, cilantro, curry leaves and ginger. You can chop them very finely and add them to the batter.
  • I used greek yogurt. Any thick yogurt should work.
  • Adjust the salt, green chillies and sugar as per your preference.
  • Make sure you are frying in medium heat so that it cooks inside out nicely.
  • The main thing with this bonda you cannot have it cold. So make sure you enjoy them while it is hot.

golibaji

Goli Baje
Goli Baje - Deep fried crispy and Soft Mangalore style bonda or bajji , prepared with maida, curd and spiced up with chillies.
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. All Purpose Flour - 1 cup
  2. Rice Flour - 2 tbsps
  3. Semolina - 1 tsp
  4. Hing - 1/2 tsp
  5. Sugar - less than 1 tsp (I added about 2 tsps)
  6. Salt - 3/4 tsp
  7. Baking Soda - 1/4 tsp
  8. Thick Yogurt - 1 cup
  9. Oil for frying
  10. Green Chilli - 1
  11. Ginger - 1 inch piece
  12. Chopped Cilantro - 2 tbsps
  13. Curry leaves - 1 strand
Prep - Work
  1. Grind the green chili, ginger, cilantro and curry leaves together without adding any water.
  2. Sieve the flour and set aside.
Preparing the batter
  1. Take the sieved maida in a wide vessel.
  2. Add the salt, sugar, baking soda, hing, semolina and rice flour and mix well.
  3. Slowly add the curd and beat it nicely to form thick batter.
  4. I didn't add any additional water.
  5. The batter should be thick and let it rest for 30 minutes, meanwhile heat the oil for frying.
Frying the Goli Baje
  1. Once the oil is hot, reduce the heat to medium low.
  2. Take small lemon sized batter in your palm and slowly drop in the oil.
  3. In one batch, I fried up to 4 bondas.
  4. Keep flipping them, so that it cooks evenly. Once it turns golden brown remove it and let the excess oil drain in tissue paper.
  5. Serve hot with chutney or ketchup.
Notes
  1. It is not necessary to grind the green chilly, cilantro, curry leaves and ginger. You can chop them very finely and add them to the batter.
  2. I used greek yogurt. Any thick yogurt should work.
  3. Adjust the salt, green chillies and sugar as per your preference.
  4. Make sure you are frying in medium heat so that it cooks inside out nicely.
  5. The main thing with this bonda you cannot have it cold. So make sure you enjoy them while it is hot.
Adapted from Kanamma Cooks
Adapted from Kanamma Cooks
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
 

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