Golibaje or Mangalore Bajji is an Indian fried food made from various flours and curd. In Tulu region, it is known as Golibaje. Other names for the dish include Mangalore bonda. The dish is usually served warm with Coconut Chutney or green coriander chutney.

A popular south Indian teatime snack, slightly crispy outside, all soft and spongy inside, prepared all-purpose flour and curd as main ingredients and some pantry friendly ingredients.It is one of the favorite snacks of all over Karnataka. It is also popularly known as Mangalore bajji and is served throughout the local restaurants.

Ingredients

• 1 cup All Purpose Flour/Maida
• ½ cup Sour Yogurt/Dahi
• 2-3 Green Chilies Finely Chopped
• 4-5 Chopped Curry Leaves
• 1 tsp Grated Ginger
• 2-3 tbsp Chopped Fresh Coconut Pieces
• 2-3 Tbsp rice Flour (Opt.)
• ½ tsp Baking Soda
• Salt
• Oil for Deep Frying

Method

1. In big mixing bowl sieve Maida/all-purpose flour, rice flour, salt, baking soda and mix it, then add yogurt/dahi and mix it well and make a thick batter, it should be thicker than idli-dosa batter.
2. Now add other ingredients like grated ginger, chopped green chilies, chopped coconut, curry leaves and mix or combine it well using spoon or fingers.
3. Cover the prepared batter and keep aside near warm place about 2-3 hours for fermentation.
4. Once batter ready, take a deep-frying pan add oil and heat enough for frying.
5. Now take a batter and drop small-small balls into the hot oil using fingers or use small scoop and fry it in a small-small batch at a time till all side golden brown on medium flame.
6. Do the same with remaining batter and make more bajji.  Goli baje are ready to serve it with coconut chutney as a teatime snack and enjoy!

Tips

• You can skip the rice flour if you want.
• You can increase or decrease the time of fermentation, it depends on weather if weather is warmer then you can reduce the time for fermentation.
• Fry the bajji on medium flame do not fry on high flame otherwise it will be uncooked in center.

5.0 from 1 reviews

Golibaje or Mangalore Bajji

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Golibaje or Mangalore Bajji is an Indian fried food made from various flours and curd. In Tulu region, it is known as Golibaje. Other names for the dish include Mangalore bonda. The dish is usually served warm with Coconut Chutney or green coriander chutney

Author: Binjal Pandya

Recipe type: Snack

Cuisine: Indian

Serves: 20-25

Ingredients

• 1 cup All Purpose Flour/Maida
• ½ cup Sour Yogurt/Dahi
• 2-3 Green Chilies Finely Chopped
• 4-5 Chopped Curry Leaves
• 1 tsp Grated Ginger
• 2-3 tbsp Chopped Fresh Coconut Pieces
• 2-3 Tbsp rice Flour (Opt.)
• ½ tsp Baking Soda
• Salt
• Oil for Deep Frying

Instructions

1. In big mixing bowl sieve Maida/all-purpose flour, rice flour, salt, baking soda and mix it, then add yogurt/dahi and mix it well and make a thick batter, it should be thicker than idli-dosa batter.
2. Now add other ingredients like grated ginger, chopped green chilies, chopped coconut, curry leaves and mix or combine it well using spoon or fingers.
3. Cover the prepared batter and keep aside near warm place about 2-3 hours for fermentation.
4. Once batter ready, take a deep-frying pan add oil and heat enough for frying.
5. Now take a batter and drop small-small balls into the hot oil using fingers or use small scoop and fry it in a small-small batch at a time till all side golden brown on medium flame.
6. Do the same with remaining batter and make more bajji. Golibaje are ready to serve it with coconut chutney as a teatime snack and enjoy!

Notes

You can skip the rice flour if you want.
You can increase or decrease the time of fermentation; it depends on weather if weather is warmer then you can reduce the time for fermentation.
Fry the bajji on medium flame do not fry on high flame otherwise it will be uncooked in center.

3.5.3251

• Cheel Ni Bhaji or Bathua Kadhi
• Bathua Muthia or Gujarati Cheelia