May 18, 2018

Golli Bajje | Mangalore Bonda

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Golli Bajje ,Mangalore Bonda,Mangalore bajji are the various names for this yummy deep fried snack which is a famous Street food from the Mangalore Region / Tulu Naad region of Karnataka in India.
It is a snack made using All purpose flour and sour curd and few mild spices . I first tasted this dish at MTR's oulet MTR 1924 in one of the malls in Bangalore. Ever since I ate this I wanted to make it at home and it just kept on getting postponed due to one reason or the other. The recent summer showers in Bangalore triggered the spark in me and I immediately made these crispy yet soft from inside golden beauties for an evening snack.
I am presenting the No Onion No Garlic version but those of you who like ,may add some chopped onions to the batter along with the other ingredients.

Preparation time : 2-3 hrs
Cooking Time : 20 mins
Serves : 3-4
Complexity : Medium

1 cup /100gms  Maida | all purpose flour
1 tablespoon rice flour
2-3 finely chopped green chillies
finely chopped corriander
1/2 tsp jeera / cumin seeds
2-3 tablespoon freshly grated coconut
few curry leaves chopped
small piece of ginger grated finely
1/2 cup sour curd
water as needed
salt as needed
1 tsp sugar
1/2 tsp baking soda / fruit salt
Oil for deep frying


In a white mouth mixing bowl,add in all the ingredients except the soda,curd ,water and oil.
Mix it well with your fingers so that all the ingredients mix up well.

Now add in the sour curd and mix it well using a spoon , add water little by little and make a nice thick batter ( similar to idli batter consistency)

Heat oil in a kadai/ wok, and when the oil is ready, scoop out small spoonfuls of batter and drop it into the hot oil and fry on both sides evenly until it appears crisp and golden brown.

Take it out on an absorbing paper / colander and serve hot with coconut chutney and cup of piping hot filter coffee.

Notes / Tips 

  • Adjust the salt if needed and add the soda / fruit salt and mix it ,close the batter and keep it for leavening for about 2-3 hours. (Take care that the batter doesn't rest for more than 3 hrs)
  • If you are pressed for time, you can fry after 45mins - 1 hr as well,but the results may not be very satisfactory . the inside may be a little hard or chewy .
  • After 2-3 hrs, mix the batter and check the consistency,if the batter feels runny after fermentation add some maida/ all purpose flour and bring to the desired consistency.
  • Do not add rice flour to adjust the consistency,as adding rice flour will make it hard and rough.
  • To check if the soda is fresh or not , add a little water and some vinegar / lime juice on the soda, it should develop fizz immediately ,only then the baking soda is fresh, else discard it as there will be no effect of its use in the recipe.

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