The Legendary Mangalore Bonda a.k.a Goli Baje

If you have ever paid a visit to Mangalore, you will remember the waiter at every restaurant that you have been to, saying “Sir/Madam, you must try the hot-hot Mangalore Bondas available! They are the day’s special. “  

As much as Mangalore is known for its temples and lush green scenery, its cuisine is equally sought-after. Goli Bajes are definitely an integral part of the Mangalorean cuisine.  Let’s get cooking then!


Preparation time:  Resting time for the batter: half an hour

Cooking time: 15 to 20 minutes

Things you’ll need:

For the Bondas:

Maida – 1 cup

Sour Curd – Enough to mix the batter and make it into a thick paste

Ginger – finely chopped

Curry leaves – finely chopped

Coriander Leaves – finely chopped

Coconut – chopped down to very small pieces

Soda – Half a teaspoon

Green Chilies – 2 to 3, or depends on how spicy you want your Bondas to be

Oil – to deep fry

Salt – to taste

Asafetida (Hing) – A pinch


For the Coconut Chutney:

Shredded Coconut – 2 Cups

Green Chilies – again, depends on how spicy you want your chutney to be

Ginger pieces – finely chopped

Salt – to taste

Lemon – few drops for the tanginess



For the Bondas:

1. Take the required amount of Maida in a bowl.

2. Add few well chopped pieces of ginger, half a teaspoon of soda, the finely chopped curry and coriander leaves and the coconut pieces.

3. Chop down the green chilies to small pieces and add them to the bowl too.

4. Add salt to taste. Also add a pinch of asafetida.

5. Now, take the sour curd and add it to the bowl in small amounts, with constant mixing of the batter, until it becomes a thick paste. Make sure the batter isn’t very runny; the Bondas won’t come out right then!

6. Leave the batter mix to rest for around half an hour.

7. Heat the oil in the frying pan.

8. Once the oil is hot enough, drop the batter in the oil in small amounts, in the shape of small round balls.

9. Deep fry the Bondas until they are golden brown in colour.

10. Take them out from the frying pan, and serve them hot with Coconut Chutney.


For the Coconut Chutney:

1. Take the shredded coconut in an electric mixer bowl.

2. Add the finely chopped pieces of ginger, green chilies for the spiciness and enough salt to taste.

3. Add enough water, depending on how runny or watery you want your chutney to be.

4. Grind the mixture well.

5. Finally, add a few drops of lemon juice/ extract for the tanginess.

6. Serve the Goli Bajes with the chutney.


Hope you had a quick peek into Mangalorean cuisine. Enjoy The Bondas! Bon Appétit!

Sindhoora Kadya

Blogger, Passionate Writer

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