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 | all-purpose 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 | coriander leaves, chopped |
| 2 | green chilies, 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.