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Bondas are a South Indian snack made by deep-frying potato balls coated in besan batter until they turn golden brown. They are often eaten for breakfast and can be stuffed with different vegetables such as tapioca, radish, and more. Similar to North Indian fritters (pakoras), bondas come in various regional varieties.
Take the Mangalorean bonda, for instance. Also known as goli bajje or Mangalore bajji, this fried snack doubles up as a popular breakfast dish in the region. The crispy bites are made with a batter of curd and all-purpose flour, or maida, and are flavoured with curry and coriander leaves. The fermentation of the batter takes between a few hours and overnight, which allows it to attain a mild, tangy flavour at the end.
While baking soda is not used in most traditional households, sometimes it may be added to quicken the fermentation process. Green chillies lend the bajje a kick that is quite zingy. These are then poured into a kadai preheated with oil. The small balls take shape in the oil and are taken out once they turn golden brown. The crispy exterior complements the fluffy and light interior of the bajje. The moist insides and the crispy outside layer are a delicious combination that is best savoured with fresh coconut chutney that melts in the mouth at once.
While you’d find this street snack commonly sold on the streets of Mangalore during the evening, it is a unique breakfast dish of the region too. Served with a side of coconut, tomato, and onion chutneys, dip the balls in the condiments and relish each bite to the core. In fact, the bajjes are so flavourful that they can be eaten as they are too.
