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    Home » Snacks & Appetizers

    Mangalore Bonda Recipe | Goli Baje Recipe | Mangalore Bajji

    May 31, 2020 · 18 Comments

    Jump to Recipe Print Recipe

    Mangalore Bonda Recipe | Goli Baje Recipe | Mangalore Bajji recipe with step by step pictures and instructions. Mangolore Bonda /Goli Baje is popular tea time snack recipe from Udupi cuisine. It originated from Mangalore so it is called as Mangalore Bonda or Bajji. It is crispy outside and soft inside. Goli baje is prepared with all purpose flour and sour curd. 

    This recipe is from chef venkatesh bhat from popular tamil show samayal samayal. I am big fan of him and have tried so many recipes. Sour curd give nice texture to the bonda. It  is perfect evening snack to enjoy with hot Tea/Coffee. Serve it with spicy onion tomato chutney or coconut chutney. I have already shared street style maida bonda which is little different from Mangalore bonda. 

    Shhh Cooking Secretly Challenge

    Challenge for this month in Shhh Secretly cooking challenge FB group is Udupi cuisine suggested by Jayashree. She has written many ebooks and have many interesting recipes like Watermelon Rind Smoothie. Udupi Cuisine has so many variety of dishes to choose like Mangalore buns, Kosambari, Huli, Rasayana, saaru, patrode, neer dosa to name a few. 

    My partner for this month is very talented blogger Sharanya who blogs Saras taste buds. I gave her red chilli and jaggery as secret ingredients and she made the Uppu hulli dosa. She gave me ginger and pepper as secret ingredients and I made this delicious Mangalore Bonda. First I tried Mangalore buns but was not so happy with pictures so changed to Mangalore bonda. 

    Do try and let me know your feedback. You can also try the below recipes

    Sabudana Vada

    Paneer Spring Rolls

    Baby Corn 65

    FalaFel

    Tandoori Aloo

    Hara Bhara Kebab

    Kothimbir Vadi

    Popcorn Chicken

    Chicken tikka

    Print

    Mangalore Bonda Recipe | Goli Baje Recipe | Mangalore Bajji

    Mangolore Bonda /Goli Baje is popular tea time snack recipe from Udupi cuisine.
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 30 minutes minutes

    Ingredients

    • Maida 1.5 cup
    • Green chilli 2 finely chopped
    • Cumin ½ tsp
    • Whole Pepper ½ tsp
    • Ginger 1 tsp finely chopped
    • Curd 1 cup
    • Baking soda ¼ tsp
    • Hing 1 pinch
    • Curry leaves few

    Instructions

    • Take Maida in a bowl
    • Add finely chopped ginger, green chilli, curry leaves, pepper, cumin seeds, hing and salt to it.
    • Add curd to it and mix nicely to form a thick batter.
    • Batter should be dropping consistency. Add baking soda to it.
    • Mix nicely and allow it to rest for 10-15 minutes.
    • Heat oil and wet your hands and drop each ball in oil.
    • Fry them till golden and drain in tissue paper.
    • Mangalore Bonda is ready.
    • Serve it with tomato or coconut chutney.

    Notes

    I didn't have curry leaves so added my curry leaves powder.
    You can replace whole pepper with pepper powder if giving for kids as they will pick. Also replace green chilli.
    Use sour curd which makes the bonds so soft and fluffy.
    Use only curd for making the batter. I didn't add any water.

    How to make Mangalore Bonda with step by step pictures

    Take Maida in a bowl. Add finely chopped ginger, green chilli, curry leaves, pepper, cumin seeds, hing and salt to it.

    Add curd to it and mix nicely to form a thick batter. Beat with your hands till fluffy.

    Batter should be dropping consistency. Add baking soda to it.

    Mix nicely and allow it to rest for 10-15 minutes.

    Heat oil and wet your hands and drop each ball in oil.

    Fry them till golden and drain in tissue paper.

    Mangalore Bonda is ready. Serve it with tomato or coconut chutney.

    If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on Facebook, Instagram,Twitter, Pinterest or subscribe to get regular updates on your mail box.

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    Reader Interactions

    Comments

    1. Shobha Keshwani says

      June 02, 2020 at 2:10 am

      Very nice snack.. I have childhood memories of having these often. In Andhra we call them Mysore Bonda .
      Reply
    2. Priya vj says

      June 04, 2020 at 1:50 pm

      Hey nice to know you area also a Venkatesh bhatt fan . I also made these goli bajje soon after I saw it on samayal samayal ...
      Reply
      • namscorner says

        June 05, 2020 at 5:12 pm

        yay.. Good to know. I also made it immediately.
        Reply
    3. Swati says

      June 04, 2020 at 11:48 pm

      I love these bonda and used to relish at small and famous udupi shop in Mumbai..Love to have it with spicy coconut chutney.. so fluffy and spongy it looks.
      ★★★★★

      Reply
    4. Mayuri Patel says

      June 05, 2020 at 12:59 pm

      I've come across so many recipes for this famous street food of Mangalore but have always wondered how bonds made with maida would taste. I think I should give them a try following your recipe. They look super tempting.
      ★★★★★

      Reply
      • namscorner says

        June 05, 2020 at 5:22 pm

        yes you should surely try them.
        Reply
    5. The Girl Next Door says

      June 05, 2020 at 3:56 pm

      I absolutely love Goli Bajje. We get these at a Mangalore store near our place, and they make for an awesome evening snack. Yours have turned out so perfect and fluffy. I'm sure they tasted just as beautiful. Will definitely try this out some time. :)
      ★★★★★

      Reply
    6. Poonam Bachhav says

      June 11, 2020 at 12:10 am

      Never tasted bonda made with maida but it surely does look very tempting ! Would love trying it out sometime.
      ★★★★★

      Reply
    7. Ashima says

      June 13, 2020 at 10:06 am

      Haven't tried these before but they look perfect to snack on during the coming monsoon season! Crispy and soft. Can it be made with aata (whole wheat flour) instead of maida? Also what is the chutney you've served them with?
      Reply
      • namscorner says

        June 14, 2020 at 11:05 am

        yes you can. there will be texture difference but still good. You can try half wheat and half maida.Chutney is spicy onion tomato chutney.
        Reply
    8. vasusvegktichen says

      June 15, 2020 at 2:22 pm

      Mangalore goli bajji looks very spongy and crispy Narmadha. It's been long time did not tasted it. Your's goli bajji craving me to have some. Loved your onion tomato chutney too.
      ★★★★★

      Reply
    9. Anu Kollon says

      June 15, 2020 at 7:57 pm

      These Goli baje looks so crispy from outside and soft inside. I have tried them in restaurants but never made them at home. Will bookmark this recipe to try it.
      Reply
    10. Renu says

      June 17, 2020 at 2:25 pm

      Wow this is such an easy yet so tempting snack. Will go well for a weekend tea party. Yum and delicious
      ★★★★★

      Reply
    11. Priya Satheesh says

      June 18, 2020 at 12:10 am

      Wow.. Seriously feel like grabbing.. such a tempting snack ! Perfect with coconut chutney and tea !
      Reply
    12. preethi76@gmail.com says

      June 19, 2020 at 4:43 am

      These crisp and fluffy goli bajje is a die for. Love to have these with coconut chutney and masala Tea..Perfect for the wet weather here.
      ★★★★★

      Reply
    13. Jayashree T.Rao says

      June 19, 2020 at 9:19 am

      It's been long time I made this one, such a delicious one. It is ideal with a cup of hot tea. Yummy !
      ★★★★★

      Reply
    14. Kalyani says

      June 22, 2020 at 4:22 am

      The guy in our college canteen used to make this at 3 pm sharp ! we used to hang around on that day especially to taste this ... you made me sooo nostalgic with this wonderful post, Narmadha...
      ★★★★★

      Reply
    15. Seema Sriram says

      June 23, 2020 at 8:02 am

      Such beautifully puffed golibaje. I remember trying to et this right with my mother in law, learning the cuisine a long while ago. Infact I used to hate anything sticking to my hands, yet when it puffed up all that was forgotten and relished.
      ★★★★★

      Reply

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    I am Narmadha, author of namscorner. I work as software developer and cooking is my passion.

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