If I have to verbalize my endearment for these roundels, I think it can be best expressed by stating that they were the primary reason for my visit to Mangalore, well actually one of the several. If you want to check out other reasons for our Mangalore trip, the recipe section Mangalore recipes may interest you. Our food excursion in the coastal city of Mangalore and temple city of Udupi resulted into several moments that we would nurture in our memories. You may read about the trip here and here.
We initiated our trip with a strong yearning for these savory roundels but little did we know that food joints do not serve them in their breakfast menu. This delicacy could find its way on to our plate not before evening where a terrible mix up (Goli-Baje was misunderstood for Poori-Bhaji by the server) that resulted probably due to our accent had nearly taken it away for one more time, but it took some convincing by our driver in the Tulu language and we finally got this delicacy of desire on our plate.
We had them for few more times during our stay in the city. After our return, we were too excited to replicate the flavors of Mangalorean cuisine that was still lingering on our taste buds in our kitchen and to share the recipe on our channel, but we decided to go slow and only after few trials when we felt we could replay the effect on our taste cells we decided to go ahead with recording these recipes.
Goli baje also known as Mangalorean Bonda is a favorite street food of Mangalore and fairly easy to make. It goes well with evening tea or coffee and would make for a perfect recipe for days when rains come pouring down. It is a soft and savory deep fried snack that can be served with Coconut Chutney. The recipe can be made either combining the plain flour and rice flour in a specific proportion (check detailed recipe) or can be made only with plain flour. The addition of rice flour makes the outer covering a bit crispier and complements the softer inside. Curd is added to the batter which not only imparts moisture to the batter but also adds to the softness of the bondas. The chunks of ginger, coconut and pieces of curry leaves add a new dimension to the final product and as you bite on them it creates a blast of flavors.
Make this delicacy from Mangalore for your evening snacks and share your feedback with us in the comment section below.
- 125 grams Maida (plain flour)
- 25 grams rice flour
- 400 grams curd
- 3 green chilies finely chopped
- 10-12 curry leaves finely chopped
- ¼th cup fresh coriander finely chopped
- 1 tsp crushed black peppercorns
- ¼th tsp asafoetida powder
- 1 inch ginger finely chopped
- 1 tbsp chunks of fresh coconut
- 1 tsp salt
- 1 tbsp sugar
- ¼ tsp cooking soda
- Oil for frying
- Start with making the batter. In a large bowl, put plain flour and rice flour.Add salt, sugar.Add crushed black pepper,asafoetida powder, chopped ginger,Coconut chunks,green chilies, curry leaves,chopped coriander.
- Mix all the ingredients.Knead the batter adding curd in small quantities at a time.Make a thick and smooth batter.
- We have used 240 grams of curd for the recipe.Batter is of spoon drop consistency.Whisk in circular motion for 8-10 minutes.This will make Goli-Baje more fluffy.We have whisked for 10 minutes.
- Keep the batter covered for 1 hour at room temperature.
- Heat Oil in a pan.After an hour, add cooking soda to batter and whisk.Heat oil but before putting the goli baje, reduce the heat to medium.Now make small balls of batter and drop it in the oil.
- We must fry these balls till they become light brown from all sides.
- Goli-Baje can be served with coconut chutney
Click here to watch recipe video