Karnataka is home to multiple types of dosa and idli. Besides these, the state has a rich street food culture that’s dominated by deep-fried snacks. From bajji and bonda to puri-like Mangalore buns made with banana, Karnataka’s street snacks range from salty and spicy to sweet. Most of these are served with coconut chutney, which adds another flavour dimension to the already tasty snacks. If you’re in Karnataka, we recommend five dishes you must try at street stalls:
Goli baje
Also known as Mangalore bajji, goli baje is a kind of fritter made with various flours and yogurt or buttermilk, which gives the batter a fermented flavour. Goli baje are spiced with ginger, green chillies and curry leaves. All the ingredients are mixed to form a thick batter, which is shaped into small balls and deep fried in hot coconut oil. They are also well known in Andhra Pradesh and Telangana as Mysore bajji. Paired with filter kaapi, they make the ideal evening snack.
Cabbage vada
Cabbage vada are like crisp patties made with cabbage, lentils and spices. Households in South India prepare these to use up leftover cabbage. They can be made by adding cabbage to medu vada batter, or by processing chana dal in a blender and then adding cabbage and other condiments like ginger, garlic, green chillies and coriander to it. Once the ingredients have been mixed, a bit of rice flour is added. The batter is then shaped into patties and deep-fried.
Churumuri
A popular street snack from Karnataka, churumuri is similar to bhel puri and jhal muri. It is made with puffed rice, chopped onions, chillies, lime juice, red chilli powder and fresh coriander. The snack is especially common on the streets of Mysore and has many regional variations like masala mandakki and girmit. Sometimes, ghee or coconut oil is also added to churumuri. The crispy, spicy snack is best enjoyed with a cup of steaming hot chai.
Mangalore buns
Made with flour, mashed bananas, sugar and a sprinkle of ground cumin, Mangalore buns are a sweet snack. The dough, made with all the ingredients and baking powder, is set aside for a few hours. Then, it’s rolled into puris and deep fried in hot oil until each puri puffs up. The resulting dish is served with sambar and coconut chutney, making it a combination of sweet, sour and spicy flavours. Some people even have Mangalore buns on their own with tea.
Mangalore aloo bonda
Made with mashed potatoes that are rolled into balls, dipped into a gram flour batter and then deep fried, Mangalore aloo bonda are usually served with coconut chutney. The dish is as popular in Mangalore as vada pav is in Mumbai, and is an important part of breakfast menus at weddings and other important ceremonies. They make an especially comforting snack on cold, rainy evenings.
