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 your pantry. And as it is a no onion-no garlic recipe, it can be prepared even on festival or vratham days.
Why Goli Baje?
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. In fact, 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.
At the end, I was super glad that it all worked out and I followed the recipe from here. I did adjust the measurements as per our preference and blended the green chili, cilantro and curry leaves so that kiddo won’t complaint about the chillies.
Recipe Tip
Also, I liked the idea of adding sugar and I think I aadded little too much about 2 tsps and my goli baje went slightly dark. So adjust the sugar or you can skip it too.
So here is the soft and crispy goli baje recipe.
Goli Baje Ingredients:
- All Purpose Flour – 1 cup
- Rice Flour – 2 tbsps
- Semolina – 1 tsp
- Hing – ½ tsp
- Sugar – less than 1 tsp (I added about 2 tsps)
- Salt – ¾ tsp
- Baking Soda – ¼ 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:
- 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.
Enjoying this Goli Baje?
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📖 Recipe
Goli Baje | Mangalore Bajji | Mangalore Bonda
Ingredients
- 1 cup All Purpose Flour
- 2 tbsps Rice Flour
- 1 tsp Semolina
- ½ tsp Hing
- 1 tsp Sugar I added about 2 tsps
- ¾ tsp Salt
- ¼ tsp Baking Soda
- 1 cup Thick Yogurt
- Oil for frying
- 1 Green Chilli
- 1 Ginger 1-inch piece
- 2 tbsps Chopped Cilantro
- 1 strand Curry leaves
Instructions
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
- 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.
- Adapted from Kanamma Cooks.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
seems like something between tempura and pakora…bookmarking this one
yup.. :-) Thanks
This one is surely such an addictive snack!..would love to make it..
oh yeah very true. we really enjoyed it.
I made these for one of the mega BM and just loved how flavorful they were. Lovely recipe :)
Thanks Sandhya
Great tea time snack. They look soft and yummy. I like teh idea of grinding the chillies etc.
Thanks :-)
I am yet to make the famous gol bajji. Yours looks soft and yummy.
Thanks Sapana
Lovely pics of a beautiful looking baje
:-) Thanks Sowmya.
Those goli bajji look delicious.
Thanks a lot Pavani.
Yummy one and perfect tea timecsnack.
Thanks Suma
Omg, dangerously addictive cuties, love this goli baje with thick coconut chutney, i can finish a plate without any guilt.
I agree. I made it twice during last month. yummylicious ones. Thanks Priya.
Perfect for a day like today with a cup of masala chai! – Bliss!!
yup.. thanks
Great snack to dig on at tea time
Thanks Kalyani.
I have heard so much about these, and I am yet to try these bondas..they look tempting.
Please do try vaishali and I bet u will love these. they are very easy to prepare too.
Great clicks and lovely recipe. YUMMY!
Thanks a lot.
All purpose flour means what Srividya?? Can you tell me the ingredients of all purpose flour?
hey its just the maida pa.. sorry will update it. I use it interchangeably..
This is such a delicious and easy to make snack. Yours look so tempting..
Thanks :-)
When I made this last year for sept BM, I referred to the same site and another one. There bajji makes a good teatime snack, isn’t it?
:-) Oh yeah.. we enjoyed it a lot.