Mangalore Bonda

Mangalore Bonda – Goli Baje.

Recipe for crispy deep fried South Indian Karnataka Mangalore Bonda / Goli Baje – Bajji. This Maida bonda made with curd can be put together in minutes. With step by step pictures.

We have a rule in the house. Deep fried something once a month on a sunday. Its been extremely cold this year in Bangalore. Deep fried anything is welcome. Mangalore bonda on a lazy sunday evening. Bring it on. Mangalore bonda is crispy on the outside, soft on the inside and perfect for a cold winter evening. This is a very easy to make recipe and its a winner. Here is how to do this yummy Mangalore Bonda. We call this as Maida Bonda too.

Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.

Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter.

Add more yogurt if necessary to form a thick batter. If the batter is very watery, add little more maida and rice flour. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.

Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.

Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.

Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.

This Mangalore Bonda has to be served hot. It loses its crispness when it cools.

• 1 1/2 cups All purpose flour / Maida
• 1/4 cup Rice flour
• 1 teaspoon Salt
• 1/4 teaspoon Asafoetida
• 1 teaspoon Crushed Pepper
• 1 tablespoon finely minced Ginger ( 1 inch piece)
• 2 sprigs Curry leaves, finely chopped
• 1/4 cup chopped Coriander leaves (about 10 stalks)
• 2 Green Chillies, finely minced
• 1 tablespoon Sugar
• 1.5 – 2 cups Yogurt
• 1/4 teaspoon Baking Soda
• Oil for deep frying

1. Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
2. Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter. Add more yogurt if necessary to form a thick batter. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
3. Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.
4. Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
5. Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
6. This Mangalore Bonda has to be served hot. It loses its crispness when it cools.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 15 mins
• Category: Tea Time Snacks
• Cuisine: South Indian

• 1 1/2 cups All purpose flour / Maida
• 1/4 cup Rice flour
• 1 teaspoon Salt
• 1/4 teaspoon Asafoetida
• 1 teaspoon Crushed Pepper
• 1 tablespoon finely minced Ginger ( 1 inch piece)
• 2 sprigs Curry leaves, finely chopped
• 1/4 cup chopped Coriander leaves (about 10 stalks)
• 2 Green Chillies, finely minced
• 1 tablespoon Sugar
• 1.5 – 2 cups Yogurt
• 1/4 teaspoon Baking Soda
• Oil for deep frying

1. Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
2. Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter. Add more yogurt if necessary to form a thick batter. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
3. Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.
4. Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
5. Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
6. This Mangalore Bonda has to be served hot. It loses its crispness when it cools.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 15 mins
• Category: Tea Time Snacks
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/mangalore-bonda-goli-baje/

Easy and quick recipe for Matar Paneer. Green Peas – Paneer Masala. Classic North Indian gravy / kurma for chapati / roti. With step by step pictures.

I am a Tom Hanks fan. I love drama. I love dialogue. I love Mr.Gump.

Forrest Gump: Jenny and me was like peas and carrots. Forrest Gump: Jenny and me was like peas and carrots paneer.

Paneer and Peas are so so together. Matar paneer is a classic north indian side dish for roti / chapati. This is an easy gravy that can be put together in 30-40 minutes. So lets go make some match between matar and paneer. Mind you, its gonna be hot!

Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.

Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat.

Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.

We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.

Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.

Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.

Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.

• 1.5 cups Peas, shelled
• 2 cups Paneer, cubed

For the first paste

• 5 Tomatoes, roughly chopped
• 1/4 cup Cashewnuts ( 50 grams )
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 teaspoon Chilli powder
• 1 teaspoon Turmeric
• 1 1/2 teaspoon cumin powder

For the second paste

• 1 medium sized Onion
• 2 inch piece Ginger
• 1 pod garlic – 8-10 cloves

For the tempering

• 2 tablespoon Oil
• 1 teaspoon Cumin seeds
• 2 inch piece Cinnamon
• 2 Cardamom pods

1. Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.
2. Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat. Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.
3. We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.
4. Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.
5. Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.
6. Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Gravy / Side Dish
• Cuisine: North Indian