Mangalore Bonda is a delicious and popular South Indian tea time / evening snack dish. Also called as Goji Baje or Mangalore Bajji, these are crispy on the outside and soft on the inside.
Made using maida (plain flour) and rice flour, they are popular in Karnataka and Tamil Nadu. In many places they are sold at street side joints as a quick snack.
Best served with chutney and sambar.
Mangalore Bonda Recipe
Ingredients for Mangalore Bonda
- 2 cup Maida (Plain Flour)
- 1/2 cup Gram Flour
- 2 tbsp Rice Flour
- 2 cup Sour Curd
- a pinch Cooking Soda
- 2 to 3 Green Chilies finely chopped
- handful Curry Leaves finely chopped
- 1 inch Ginger finely chopped
- handful Coriander Leaves finely chopped
- as per taste Salt
- a pinch Asafoetida Powder
- 500 ml Oil for frying
- Onions - 1 finely chopped
How to make Mangalore Bonda
- Combine the maida, rice flour, gram flour and curd in a large bowl.
- Mix well until thick. The batter should not be watery. If it is too watery, then it will absorb too much oil.
- Keep aside for 5 to 6 hours.
- Add the green chillies, salt, cooking soda, curry leaves, ginger, asafoetida powder and coriander leaves.
- Mix well.
- Heat oil in a deep frying pan over medium flame.
- Pinch small balls from the thick batter and carefully drop them gently into the hot oil.
- Fry on both sides until golden brown and crisp.
- Remove and drain excess oil.
- Serve with chutney of choice.