In this Article we explained the traditional method of preparing Goli Baje, a popular deep-fried snack from the coastal regions of Karnataka (Mangalore/Udupi), also known as Mangalore Bajji.
Ingredients
Maida (All-purpose flour): 2 cups
Curd (Yogurt): 1 cup (preferably slightly sour)
Rice Flour: 2 tbsp (for crispiness)
Green Chillies: 3-4, finely chopped
Ginger: 1-inch piece, finely grated or chopped
Curry Leaves: A few, finely chopped
Coconut pieces: Small bits (optional, for crunch)
Cumin Seeds (Jeera): 1 tsp
Sugar: 1-2 tsp (to aid fermentation and color)
Salt: To taste
Baking Soda: A pinch
Oil: For deep frying
Preparation Steps
1. Preparing the Batter
In a large mixing bowl, add the maida, rice flour, salt, sugar, and cumin seeds.
Add the chopped green chillies, ginger, curry leaves, and coconut pieces.
Pour in the curd and mix thoroughly. The batter should be thick and slightly elastic, not runny. If needed, add a very small amount of water to reach the right consistency.
Beat the batter well with your hand for about 2-3 minutes to incorporate air, which makes the bajjis fluffy.
2. Fermentation
Cover the bowl and let the batter rest/ferment for at least 2 to 3 hours.
Note: If the curd is very sour, 2 hours is sufficient. This resting period is crucial for the signature spongy texture.
3. Frying
Just before frying, add a pinch of baking soda to the batter and give it a quick mix.
Heat oil in a deep frying pan (kadai) on medium heat.
Wet your fingers with water, take small portions of the batter, and gently drop them into the hot oil as round balls.
Fry on a medium flame, stirring occasionally to ensure even browning.
Remove the bajjis once they turn a beautiful golden brown and become crisp on the outside.
Serving Suggestions
Goli Baje is best served hot with Coconut Chutney. It is a perfect accompaniment for evening tea or coffee.
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