Goli baje or Mangalore bajji is a very tasty evening tea time snacks originated in Mangalore, Karnataka. Goli baje or mangalore bajji 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.
In Karnataka Goli baje is familiar by different names like mangalore bajji and mangalore bonda. And surprisingly these goli bajes are also called by name Mysore bonda in southern states of India. First time when I heard the name mysore bonda I was so amused and finally I could come to a conclusion. The Karnataka state was called by name Mysore long ego and may be thats why the name mysore bonda for goli baje. So just imagine how old the golibaje or mangalore bajji recipe is!!
Any way hatsoff to the inventor because goli bajes are so tasty. I have never seen anyone disliking golibaje or mangalore bajji. Goli baje or mangalore bajji do require few hours of fermentation for better taste and texture but still you can skip this.
Goli baje is one dish which I started preparing early in my life. Hope you can understand how easy it is. There are so many variations in goli baje recipe. And I have explained here two popular varieties. Apart from the ingredients I used here, you can also add chopped coriander leaves or little gram flour or a tsp of corn flour or finely chopped onions depending on your choice and taste. In golibaje or mangalore bajji any combination is ok and almost all combinations tastes great!!
Do check our Mangalore buns recipe, Mangalore southe sambar recipe, Udupi rasam powder and udupi rasam recipes. These are few signature dishes from South canara or Mangalore - Udupi region of Karnataka.
If you are looking for more Karnataka style snacks recipes then do check our snacks section. Also I feel you should definitely look in to some of the tasty snacks recipe like congress kadlekai or spicy peanuts, maddur vada, nippattu, crispy chili bajji, mangalore bajji, stuffed mirchi bajji, aloo bonda, avarekalu mixture, baby corn golden fry and onion pakoda recipes.
You can serve these goli bajes or mangalore bajjis along with coconut chutney and masala tea.
I have made a video on this goli baje or mangalore bajji recipe with Kannada narration and English subtitles. Kindly have a look.
Goli baje or Mangalore bajji recipe
Preparation time: 3 hrs
Cooking time: 10 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 cup maida flour or all purpose flour
- 2 - 3 tsp rice flour (to get crispness - optional)
- 1/2 cup curd
- 1/2 tsp jeera or cumin seeds
- 1/2 - 1 tsp sugar
- 1/4 tsp baking soda
- 1 tsp finely chopped ginger
- 1 tbsp finely chopped curry leaves
- 1 finely chopped green chilli
- 1 tbsp chopped fresh coconut
- 2 tsp oil (normal temperature)
- Salt as per your taste
Instructions for making goli baje or mangalore bajji - Type 1:
- Take maida and rice flour in a bowl.
- Add in cumin seeds, sugar, salt and baking soda. Give a quick mix.
- Next add finely chopped ginger, green chili, curry leaves and fresh coconut.
- Also add in a spoon of oil.
- Rub and mix it well.
- Now add 1/2 cup of curd and mix well.
- Next add the required water gradually and prepare sticky dough. The dough should be thicker than dosa batter and softer than chapathi dough. If the batter is thick goli bajes will become hard and if the batter is watery then goli bajes will suck more oil.
- Mix it really well. There should not be any lumps.
- Once the batter is mixed, cover it and rest it for 2 - 3 hours. You can skip resting the dough but the texture and taste will not be very good.
- Now to fry plain golibajes take oil in a frying pan and heat it. Scoop out gooseberry sized batter using fingers and carefuly drop it in the oil.
- Flip frequently and fry under medium flame such that they get fried evenly.
- Fry the goli baje or mangalore bajji until nice golden brown colour. Serve it with coconut chutney and tea.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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