Mangalore Bajji | Goli Baje | Mangalore Bonda

With the cool breezy rainy weather these days, nothing beats a hot cuppa. And to add to it, if there are some hot crispy crunchy snacks, nothing like it! πŸ™‚ I am not huge on deep frying and in fact hate oily snacks most of the times.. except when there are bajjis/bondas. When I feel like indulging and of course when the husband demands, I give in πŸ™‚

Couple of weeks back we were out shopping and decided to get ourselves some coffee. As we happened to be close to MTR restaurant, we stepped in. After ordering our coffee, our eyes caught on Mangalore Bajjis in the menu. Having never tried them before, we ordered a plate too. They turned out super delicious and one of the best accompaniments we had for coffee in a long time. The bajji itself was more like bread, with a subtle taste of jeera/cumin. They were not too oily and left us wanting to more.

The next week I took upon myself to give these a try at home. Having never tried or heard of them before, I began searching online for a reliable recipe and this one got my attention as it was close to what we tasted in the restaurant. Without having to make any modifications, these turned out so good. What more, I had a banana leaf at home and served these hot-hot on banana leaf. The heady aroma of banana leaf with these hot Mangalore bajjis took us right to the food heaven πŸ™‚

To make Mangalore Bajji | Goli Baje | Mangalore Bonda

  • Servings: makes 10-12 small bajji/bonda
  • Difficulty: Easy
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What I used –
  • All Purpose Flour, 1 cup
  • Rice Flour, 2 tsp
  • Cumin Seeds, 1 tsp
  • Curd, Β½ cup
  • Sugar, 1 tsp
  • Baking Soda, ΒΌ tsp
  • Salt, as needed
  • Water, as needed
  • Oil, for deep frying

How I made –
  • In a bowl, add all-purpose flour, rice flour, cumin seeds, curd, sugar, baking soda and salt. Mix well. Add water little by little and make a thick batter. Set this aside for atleast 2-3 hrs.
  • Heat oil for deep frying. Drop the prepared batter in small sized balls and fry until golden brown on medium flame. Strain extra oil and remove onto tissue. Repeat this with rest of the batter.
  • Serve hot with coconut chutney.

Note –
  • Resting time is really important to get soft and fluffy bajjis/bonda. The batter gets fermented and yields proper results else they might turn very hard.
  • The batter should be thick but drop in lumps when dropped. Adjust water accordingly.
  • Always fry these bondas on medium flame once the oil is hot to cook evenly.
  • Additionally, chopped green chillies, coriander leaves, dry coconut pieces, ginger pieces can also be added. This is only a basic version.

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