Goli Baje
Veg
Soft, pillowy deep-fried fritters made from a maida-curd batter with ginger, green chillies, and curry leaves — crisp outside, cloud-soft inside, and slightly tangy from the yoghurt fermentation. Mangalore's answer to bajji, a street-side staple at Beary and Tulu Nadu tea stalls.
Cuisines
Mangalorean
Udupi
Beary
Konkani
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
1 cup | Flour |
|
1 cup | Yogurt |
|
2 tablespoons | Rice flour |
|
1 teaspoon | Baking soda |
|
1 tablespoon | Sugar |
|
1 teaspoon | Salt |
|
1 teaspoon | Cumin , seeds |
|
2 tablespoons | Coconut , finely chopped |
|
1 tablespoon | Ginger , finely chopped |
|
2 tablespoons | Cilantro , chopped |
|
2 | Chili , finely chopped |
|
— | Oil , for deep frying |
Instructions
- 1 In a mixing bowl, combine all-purpose flour, rice flour, baking soda, sugar, and salt.
- 2 Add yogurt to the dry ingredients and mix well to form a thick batter.
- 3 Stir in cumin seeds, chopped coconut, ginger, coriander leaves, and green chilies.
- 4 Cover the batter and let it rest for at least 1 hour.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, drop small spoonfuls of the batter into the oil.
- 7 Fry the Goli Baje until they are golden brown and cooked through, turning occasionally.
- 8 Remove from oil and drain on paper towels.
- 9 Serve hot with coconut chutney or any dip of your choice.
Tips
Ensure the oil is hot enough before frying to prevent the Goli Baje from absorbing too much oil.