Goli Baje- Mangalore Bajji Recipe

Goli Baje - Make these soft balls of goodness from Mangalore. A delicious evening snack option along with Chai.
Goli Baje Recipe

How to make Goli Baje?

Goli Baje Recipe – Goli Baje, Koli Baje, Mangalore Bajji or Maida Bajji or sometimes Mangalore Bonda. It is know by different names but the dish here is the same.

This Bajji (actually is a close relative of Bonda) comes from the South Karnataka town of Mangalore. It used to be my favorite when I was in Mangalore and my dad was an expert in making it. We would eat this as evening snack along with hot tea.

Goli Baje
Goli Baje is a traditional Mangalore Snack recipe and it tastes just yum!

When I was a kid, I used to mistake this popular South Canara / Mangalorean snack dish for something made out Chicken (Koli in Kannada) and avoided it when someone offered it. Later when I got a taste of it, these bondas disappeared from my plate in a snap!

It tastes like a Bonda but it is more soft and more elastic. The maida and curd gives it the unique taste and texture.

If you haven’t tried Goli Baje before, now is your chance to taste these delicious tea-time snacks from Karnataka. Here is my mother’s 5 step recipe process.

Goli Baje doesnt need any side-dishes ot accompaniments but it pairs really well with Coconut Chutney, Chilli Chutney or Mint Chutney. It is slightly on the sweeter side so we usually pair it up with a spicy Chutney.

Server along with a cup of hot Chai and your Sunday is a done deal 🙂

More Goli Baje Recipes

Mangalore Bajji from Aayis Recipes (blog)

Another recipe from Lime and Lemony Blog

Also check out our Indian snacks recipes collections here.

Recipe for Goli Baje, step-by-step below:

Goli Baje Recipe

Goli Baje Recipe from Mangalore

Goli Baje – Make these soft balls of goodness from Mangalore. A delicious evening snack option along with Chai.
5 from 1 vote

Ingredients
  

  • 1 cup Maida
  • 1 1/2 cups Sour Curds Yoghurt
  • 6 to 7 Green Chillies – Chopped small
  • Chopped Coriander Leaves – a small bunch
  • Salt – to taste
  • Cooking Soda Soda Bicarb – a pinch
  • Oil for deep frying

How to make:
 

  • Mix Maida, Sour Curds, Green Chillies, Coriander leaves and salt in a bowl.
  • Store this overnight or in the morning, for about 8 to 10 hours.
  • This will help the flour ferment into a thick gravy.
  • The next day, or in the evening, make medium-sized balls and fry in oil in a deep pan.
  • Serve hot with tomato ketchup and tea.

Notes

Note: If the flour gravy is too thick – add sour curds. If it is thin, add maida as required.
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