Mangalore Bajji, also known as Goli Baje or Mangalore bonda, is a popular South Indian snack that hails from the coastal city of Mangalore in Karnataka, India.
It’s a delicious, deep-fried snack that’s perfect for teatime or as an appetizer.
Here’s how you can make Mangalore Bajji:
Ingredients:
1 cup all-purpose flour (maida)
1/4 cup rice flour
1/4 cup yogurt (curd)
1/2 teaspoon baking soda
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1-2 green chilies, finely chopped
A pinch of asafoetida (hing)
A few curry leaves, chopped
Salt to taste
Water, as needed
Oil for deep frying
Instructions:
In a mixing bowl, combine the all-purpose flour, rice flour, yogurt, baking soda, cumin seeds, mustard seeds, green chilies, asafoetida, curry leaves, and salt.
Gradually add water and mix the ingredients to form a thick batter. Make sure the batter is smooth and free of lumps.
Cover the bowl with a cloth and allow the batter to ferment for about 2–3 hours. The fermentation process gives the Mangalore Bajjis their characteristic light and fluffy texture.
Heat oil in a deep frying pan or kadai on medium heat.
Using a spoon, drop small portions of the batter into the hot oil. Fry them until they turn golden brown and crispy, making sure to flip them to cook evenly.
Remove the fried Mangalore bajjis using a slotted spoon and place them on a paper towel to remove excess oil.
Serve the Mangalore Bajjis hot with coconut chutney or a green chutney.
These bajjis are typically round and have a crispy exterior with a soft and fluffy interior.
They are known for their unique taste and texture, which is a result of the fermentation of the batter.
Enjoy this delicious South Indian snack with a hot cup of tea or coffee.
