|Place of origin||Karnataka, India|
|Region or state||Karnataka|
|Main ingredients||Maida, curd, rice flour, onion, coriander leaves, coconut, jeera, green chillies|
|Cookbook:Mangalore bajji Mangalore bajji|
Mangalore Bajji, as it is referred to in Karnataka (Golibaje in South Canara), is a popular food made from maida, curd, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, and salt.
The ingredients are thoroughly mixed to form a hard batter, then shaped into a small ball and deep fried, preferably in coconut oil. It is often served with chutney. It is also called Golibaje in Tulu. Mangaloreans often eat this at tea time. A lot of people call Mangalore bajji as Mysore Bonda too .
Golibaje , commonly referred to as Mangalore Bajji is a traditional Mangalore snack that is made with maida and curds . Serve warm mangalore bajji with coconut chutney or ketchup . The batter for mangalore bajji should not be too thick or too runny . Goli baje well recognised as Mangalore bajji , is a famous snack originated in Mangalore and other inshore towns in Karnataka .
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