Goli Bajji is Mangalore’s favorite 5 pm snack! As the name suggests, these are small, goli-sized fritters that are crispy outside and soft, fluffy inside.
Goli Bajji (also called goli baje or Mangalore bonda) is a beloved street-food snack from Mangalore. These deep-fried golis are ideal with warm coconut chutney and a steaming cup of chai. Traditionally, the batter ferments overnight to achieve a pillowy interior, but you can speed things up by using leftover dosa batter to get a similar airy texture.
Simple to make and utterly satisfying, these bite-sized treats are perfect for an evening snack and quickly become a household favorite.
jump to section: Goli bajji
- Ingredients Overview
- Frequently Asked Questions
- Watch How To Make Goli Bajji Video
Ingredients Overview
The batter combines all-purpose flour (maida) and a little besan with tangy curd, a splash of dosa batter, salt, sugar and water. Fresh aromatics—curry leaves, green chillies and chopped onions—plus jeera and optional grated coconut complete the mix. Right before frying, add a pinch of cooking soda and whisk briefly to make the golis puff up when they hit the hot oil.
Frequently Asked Questions
Goli bajji is made from a batter of flours, curd and flavourings. This version adds dosa batter to accelerate fermentation and give a light texture.
Maida helps create the characteristic light and fluffy texture. Using whole wheat will yield denser, heavier bajjis, so it’s not recommended if you want the traditional result.
The preparations are similar. Variations depend on regional recipes and batter composition—some use urad dal and rice, others use flour and curd. Names also vary across regions: bajji, bonda, punugulu, etc.
Batter consistency and resting time are crucial. Aim for a thick, dropping consistency—neither too runny nor too stiff—and allow the batter to rest for several hours to ferment for best results.
Please try this Mangalorean favorite—I’m confident you’ll enjoy the crisp exterior and pillowy interior. Serve hot for the best experience.
I’ll be sharing more Mangalore recipes this month, including dishes like Mangalore Crab Curry. If you make this, feel free to tag photos on Instagram at @my_foodstory.
Watch How To Make Goli Bajji Video
Goli Bajji | Goli Baje
Print Recipe
Ingredients
- 1 cup all purpose flour, maida
- 1 teaspoon gram flour, besan
- ½ – ¾ cup curds, sub with greek yoghurt
- ⅓ cup dosa batter
- ¾ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon jeera
- 2-3 green chillies, chopped
- 20 curry leaves, chopped
- 3 tablespoons finely chopped coconut, optional
- ½ teaspoon cooking soda
Instructions
Preparing the batter
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Combine maida, besan, curds and dosa batter in a bowl.
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Mix into a thick, sticky batter—add a little water if needed to reach a dropping consistency.
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Stir in salt, sugar, jeera, chopped green chillies, curry leaves and optional coconut until evenly distributed.
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Cover and rest the batter for 3–4 hours to ferment and develop flavor.
Frying bajji
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Just before frying, add the cooking soda and whisk briskly for about 30 seconds.
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The batter should drop from a spoon but not pour—thick and dropping in consistency.
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Heat oil in a deep pan. Test the temperature by dropping a small bit of batter—if it sizzles and rises without browning, the oil is ready.
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Drop tablespoon-sized portions of batter into the oil; they will double in size, so keep them small.
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Fry in batches on medium heat until golden and crisp. Drain on a paper towel and serve hot—the golis are best fresh.
Video
Notes
- Chopped coconut is optional but adds a pleasant texture and flavour.
- Resting the batter is important—it improves fermentation and makes the bajjis light.
Nutrition
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