Mangalore Bonda - Goli Baje
Recipe for crispy deep fried South Indian Karnataka Mangalore Bonda / Goli Baje - Bajji. This Maida bonda made with curd can be put together in minutes. With step by step pictures. Measurements Used - 1 CUP = 250 ML
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups All purpose flour / Maida
- 1/4 cup Rice flour
- 1 teaspoon Salt
- 1/4 teaspoon Asafoetida
- 1 teaspoon Crushed Pepper
- 1 tablespoon finely minced Ginger (1 inch piece)
- 2 sprigs Curry leaves, finely chopped
- 1/4 cup chopped Coriander leaves (about 10 stalks)
- 2 Green Chillies, finely minced
- 1 tablespoon Sugar
- 1.5 – 2 cups Yogurt
- 1/4 teaspoon Baking Soda
- Oil for deep frying
Instructions
- 1
Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
- 2
Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter. Add more yogurt if necessary to form a thick batter. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
- 3
Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.
- 4
Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
- 5
Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
- 6
This Mangalore Bonda has to be served hot. It loses its crispness when it cools.