Mangalore Bonda Recipe

South Indian food is loved worldwide for its light, delicious, and comforting flavor. Among these snacks, Mangalore Bonda—also known as Goli Bhajji, Mangalore Bhajji, Goli Baje, or Mangalore Baje—is one of the most popular. This popular tea-time snack from Karnataka is lightly crispy on the outside and soft, fluffy, and slightly spongy on the inside. Whether made in small hotels, beachside restaurants, or at home, fluffy Mangalore Baje is always a hit.

Here’s the authentic Mangalore Bonda recipe, presented in simple language. It includes step-by-step instructions, special tips, different variations, expert advice, and common mistakes to avoid. With this handy guide, you’ll be able to make soft, fluffy, and crispy Goli Baje at home—even tastier than the ones you’d find at a restaurant!

What is Mangalore Bonda? A Delicious Karnataka Snack

Mangalore Bhajji, also known as Goli Bhajji, Goli Bajje, or Mangalore Bonda, is a popular street food from the coastal city of Mangalore, Karnataka. This snack is known for its mild flavor, soft texture, and fluffy interior.

Its soft and spongy texture comes from a batter made of flour and yogurt. The batter is left to rest for a while, allowing for a slight natural fermentation. This process gives Mangalore Bajje its fluffy, light, and airy texture.

Ginger, green chilies, curry leaves, and cumin seeds are added to enhance the flavor. Small balls are then formed from this batter and deep-fried until golden and slightly crispy on the outside, while remaining soft on the inside.

Mangalore Bonda is typically served with coconut chutney. It is a perfect tea time snack and is served as a popular starter in many South Indian restaurants.

You may see people using different names:

Goli Baje
Mangalore Bhajji
Mangalore Bonda
Goli Bhajiya
Maida Bonda
Goli Bajji

But all refer to the same iconic snack.

Why is Mangalore Bhajji so popular?

Cushion-soft and fluffy on the inside
Light and melt-in-your-mouth texture
Mildly spiced, loved by everyone from children to adults
Slightly crispy on the outside
It’s delicious with tea and coconut chutney

This is why people search the internet for terms like Mangalore bhajji recipe, soft and light goli baje, and goli bhajji recipe.

Ingredients required for Mangalore Bonda Recipe

Here’s why each ingredient is important:

All-purpose flour
– This is the base of the batter and gives the bonda a soft, smooth, and fluffy texture.

Yogurt
– This is the most important ingredient!
– Slightly sour yogurt allows for a gentle fermentation, making the bonda very soft and airy on the inside.

Rice flour
– This is optional, but adding it gives the bonda a slightly crispy outer layer.

Sugar
– Just a pinch adds flavor and helps speed up fermentation.

Baking soda
– This helps the batter rise and makes the balls soft and fluffy.

Ginger, green chilies, and curry leaves
– These ingredients give the Bonda a wonderful aroma and authentic South Indian flavor.

How to Make Mangalore Bonda (Goli Baje) – Step-by-Step Recipe

Follow this easy and detailed method to make soft, fluffy and authentic Mangalore Bonda at home:

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine:

1 cup maida (all-purpose flour)
2 tbsp rice flour
½ tsp baking soda
1 tsp sugar
½ tsp salt

Mix everything very well.
Ensuring the baking soda is evenly distributed is extremely important—this helps the bondas rise beautifully and turn light and fluffy when fried.

Step 2: Add Curd and Prepare the Batter

Add ½ cup curd gradually and start mixing.

Now add a little water at a time until you achieve a:

Thick
Smooth
Sticky batter

Batter checklist:

It should not be runny.
It should not be like dough.
The perfect consistency is similar to idli batter.
A smooth and thick batter guarantees soft, airy Mangalore bonda every time.

Step 3: Add Flavorful Ingredients

To truly achieve the authentic taste of Karnataka-style golli bajra, be sure to add these ingredients to the batter:

1 tbsp finely chopped ginger – adds a hint of pungency and aroma.
2 chopped green chilies – adds flavor and a hint of spiciness.
A handful of chopped curry leaves – a key component of South Indian flavor.
1 tbsp oil – smooths the batter.
(Optional): A little chopped coriander – for a fresh flavor.

These ingredients combine to give bonda its signature aromatic and delicious South Indian flavor.

Step 4: Rest the Batter (The Most Crucial Step)

Cover and let the batter rest for at least 1 hour, or preferably 2 hours.

Why resting is important:

Allows mild fermentation
Makes the batter fluffy and airy
Keeps the bonda soft on the inside
Doesn’t become hard or heavy

Skipping this step can result in heavy and flat bondas. So be patient and don’t rush to let the batter rest.

Step 5: Fry the Mangalore Bonda

Place a deep pan on medium heat and warm the oil.
Lightly moisten your fingers with water or oil to prevent the batter from sticking.
Take small portions of the batter and slowly drop them into the hot oil.
Let the bonda puff up on its own—this is a sign of proper fermentation.
Fry until golden brown.
Keep the heat on medium so that the bonda is thoroughly cooked.
After frying, remove it on a paper towel to drain off excess oil.
Your soft, fluffy, and crispy Mangalore Bonda is ready!

Why This Recipe Works: The Science Tips Behind Perfect Goli Baje

If you understand why bondas turn out light and airy, you’ll be able to make perfect Mangalore bhajjis every time.

1. Yogurt + Sugar + Rest = Natural Fermentation

Adding yogurt and a little sugar to the batter and letting it rest for 1–2 hours causes mild fermentation.
This creates tiny air pockets in the batter, which expand when fried, making the bondas super soft and fluffy.

2. Baking Soda = Lift and Softness

Baking soda reacts with the fermented batter and creates bubbles.
These bubbles help the bondas rise and become light and airy inside.

3. Thick Batter = Shape and Texture

A thick and sticky batter maintains its round shape when poured into oil.
This traps the air inside and gives it a spongy, cloud-like texture.

4. Medium Heat = Perfect Puffing and Cooking

Frying on medium heat ensures that the bonda puffs evenly, cooks thoroughly on the inside, and becomes golden and crispy on the outside.
High heat causes the bonda to brown quickly but remains uncooked on the inside.

Mild Fermentation
Perfect Batter Texture
Baking Soda
Controlled Medium Frying

Using all these ingredients correctly results in soft, airy, and tasty Mangalore bondas every time.

Easy Tips for Making Homemade Mangalore Bhajji

Use slightly sour yogurt to ensure proper fermentation.
Leave the batter to rest.
Always fry over medium heat.
Add a little rice flour for a slightly crispy exterior.
Add small portions of batter to ensure even cooking.
Don’t make the batter too watery.
Add a little oil to the batter; this will ensure a soft and fluffy texture.

By following these simple tips, your Mangalore Bhajji will be perfect and fail-proof every time.

Common Mistakes to Avoid

Batter too thick → Bonda becomes hard
No resting time → No fluffiness
High flame frying → Outside burns, inside stays raw
Too much baking soda → Sour taste & cracks
Using fresh curd → Poor fermentation, flat bondas

Avoid these mistakes and your Goli Baje will always be soft, fluffy, and perfect!

Serving Mangalore Baje (Goli Bhajji) with

Mangalore Bonda is best served with:

Coconut chutney
Green chutney
Sambar
Filter coffee
Masala tea

In Karnataka homes, Goli baje is often served during evening snack time.

Variations of Mangalore Baje Recipe

Onion Bhaji: Add chopped onion to the batter for a crispy texture.
Spicy Goli Bajji: Add black pepper and chili flakes for a spicy flavor.
Hotel-Style Bhaji: Add turmeric + 1 teaspoon semolina for a richer flavor and texture.
No-Soda Version: Let the batter sit for 3–4 hours. Omit soda, but it will still be light and soft.

Why people love Mangalore Bonda so much

Why Mangalore Bonda (Goli Baaje) is loved:

You can make it at home with everyday ingredients.
It takes just 10 minutes to fry.
It is soft and fluffy on the inside, and slightly crispy on the outside.
Perfect for evening tea or a snack.
Children love its mild and delicious flavor.
It has the authentic traditional flavor of Karnataka.

Conclusion

Mangalore Bonda is a very easy and quick Karnataka snack that you can easily make at home. Simply prepare the batter properly, allow it to rest for a while, and fry over medium heat until golden—you’ll get soft, light, and crispy Goli Bhajji every time.

Whether it’s called Goli Baje, Mangalore Bhajji, or Maida Bonda, its traditional flavor always wins hearts.

Enjoy your homemade Mangalore Bonda hot!

Authentic Mangalore Bonda Recipe: Soft, Fluffy & Crispy Goli Bhajji at Home

Mangalore Bonda Recipe