hotel style goli baje recipe | restaurant style mangalore bajji or bonda

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hotel style goli baje recipe | restaurant style mangalore bajji or mangalore bonda recipe with detailed photo and video recipe. a popular south canara delicacy served for evening snack with coconut chutney and hot cup of tea or chai. in kannada it goli means round and baje means fritters but it is known as mangalore bajji or mangalore bonda.
hotel style goli bajehotel style goli baje recipe | restaurant style mangalore bajji or mangalore bonda recipe with step by step photo and video recipe. udupi cuisine is famous for its sambar, breakfast recipes and dosa’s, but it is incomplete without mentioning goli baje recipe. moreover according to trip advisor it is a ‘must try’ snack recipe for tourist whenever they plan to visit south canara or udupi. precisely the mitra samaj hotel of udupi near krishna mutt car street.

previously i had posted the mangalore bonda recipe however i was getting several request for video. hence i thought of preparing a video and sharing it. in this recipe i have introduced a slight variation which is usually introduced in popular udupi hotels. i have added rice flour to the maida dough which introduces the crispness and dry or fresh coconut for that crunchy taste. some of the restaurants even add sugar to get golden or caramelised colour. but i wouldn’t recommend it as i do not prefer sweetness in my snack recipe.

restaurant style mangalore bajji

furthermore, some important tips and suggestions for a perfect spongy goli baje recipe. firstly, sour curd or butter milk is important for mangalore bajji recipe. otherwise the batter would not ferment and would not turn fluffy. secondly, the bonda should be deep fried in medium heat oil. otherwise if deep fried in high, the bajji’s would turn dark outside and would not be cooked inside. lastly, when you are beating the dough, beat it one direction. this will help to incorporate air within the batter and makes bajji spongy and fluffy.

finally, i would request you to visit my other snacks recipe collection from my website. particularly, mangalore buns, medu vada, bitter gourd stir fry, neer dose, chana gassi and jackfruit idli or pelata gatti recipe. in adition do visit my other recipes collection board like,

hotel style goli baje video recipe:

recipe card for hotel style goli baje recipe:

4.0 from 4 reviews
hotel style goli baje recipe | restaurant style mangalore bajji or bonda
 
Prep time
Cook time
Total time
 
easy hotel style goli baje recipe | restaurant style mangalore bajji or bonda
Author:
Recipe type: snacks
Cuisine: south indian
Serves: 15 goli baje
Ingredients
  • ½ cup curd / yogurt / buttermilk, sour
  • 1 green chili, finely chopped
  • 1 inch ginger, grated
  • few curry leaves, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 1 tbsp fresh coconut, chopped
  • ½ onion, finely chopped
  • salt to taste
  • ½ tsp baking soda
  • pinch asafoetida / hing
  • 1 cup maida / plain flour / all-purpose flour
  • 1 tbsp rice flour, optional (adds on to crispiness)
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. firstly, in a large mixing bowl take curd, green chili, ginger, curry leaves, coriander leaves and coconut.
  2. additionally, add onion, salt, baking soda and hing. mix well.
  3. further add 1 cup of maida and rice flour.
  4. mix continuously with hand making sure there are no lumps of maida. add more curd if required.
  5. the batter turns to be light, smooth and fluffy.
  6. now cover and rest in warm place for atleast 2-3 hours.
  7. after fermentation, the batter will turn more light, smooth and fluffy.
  8. dip your finger in water and scoop out the batter and drop into hot oil.
  9. stir occasionally, fry till they goli baje or bonda turns golden brown.
  10. immediately, drain off the bajjis onto kitchen towel to remove excess oil.
  11. finally, serve hot mangalore goli baje with chutney and tea as a evening snacks.


how to make hotel style goli baje with step by step photo recipe:

  1. firstly, in a large mixing bowl take half cup of curd.
    hotel style goli baje
  2. also add green chili, ginger, curry leaves, coriander leaves and coconut.
    hotel style goli baje
  3. additionally, add onion. adding these are optional, however, adds on to the taste and spiciness.
    hotel style goli baje
  4. add salt, baking soda and hing. mix well.
    hotel style goli baje
  5. further add 1 cup of maida.
    restaurant style mangalore bajji
  6. also add 1 tbsp rice flour. rice flour adds on to crispiness.
    restaurant style mangalore bajji
  7. mix continuously with hand making sure there are no lumps of maida. add more curd if required.
    restaurant style mangalore bajji
  8. get the batter to medu vada batter consistency. if the batter is watery, then it will absorb oil. and if it is thick, turns to hard goli baje.
    restaurant style mangalore bajji
  9. also beat in one direction and mix for atleast 5 minutes making sure the layers are formed.
  10. the batter turns to be light, smooth and fluffy.
    goli baje
  11. clean the sides of bowl avoiding the batter to turn dry.
    restaurant style mangalore bonda
  12. now cover and rest in warm place for atleast 2-3 hours.
    restaurant style mangalore bajji
  13. after fermentation, the batter will turn more light, smooth and fluffy.
    restaurant style mangalore bajji
  14. dip your finger in water and scoop out the batter. wet hands prevents batter from sticking to hands. alternatively use spoon.
    goli baje
  15. slowly push the batter from thumb to drop the batter into hot oil.
    goli baje
  16. immediately as the batter falls into oil, the batter turns to get round shape. if not, the oil is not hot.
    goli baje
  17. stir occasionally, fry the goli bajes on medium flame.
    hotel style goli baje
  18. fry till they goli baje or bonda turns golden brown.
    hotel style goli baje
  19. immediately, drain off the bajjis onto kitchen towel to remove excess oil.
    hotel style goli baje
  20. finally, serve hot mangalore goli baje with chutney and tea as a evening snacks.
    restaurant style mangalore bajji


notes:

  • firstly, use sour curd to prepare goli baje, else the bajji will not taste great.
  • also, mix the batter well else the mangalore golibaje will turn rubbery and chewy.
  • additionally, dip hands in water before scooping batter. this prevents batter from sticking to hands.
  • finally, mangalore goli baje must be served hot else turns soggy when cooled.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

25 COMMENTS

  1. Hi, I took the exact measurements. But the batter was dry so added 4 tbsp water. Kept for three hours for fermentation. But after fried it become hard not soft. What when wrong?

  2. Have been watching a lot of your recipes. you make it seen so easy. My daughter has started taking interest cos of you.
    One query of hers was, Ma she makes it look so easy and yummy, why isnt mine coming like that?

  3. hi…..i tried ds recipe the output was really great..but here i have 1 ques,can v use wheat flour instead of maida/all purpose flour??can u plz let me know

  4. Hi… even I tried dis recipe the result is too good but here i have one question can v use wheat flour instead of using maida/all purpose flour??can u please let me know

  5. I am basically from South Canara and have been eating this always but I have never eaten a goli baje with onions in it. Its always plain with chillies and ginger even curry leaves but seeing the one with onion for first time. Tried it but then did not get that authentic taste/

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