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Goli Baje Recipe (Mangalore Bajji) – These flavorful, crispy, golden fritters are a perfect blend of spiciness and sponginess. A popular Mangalorean snack, Goli Baje is a must-try for any deep-fried snack lovers!
About Mangalore Bajji
Mangalore Bajji, also known as Goli Baje, is a popular snack from the coastal town of Mangalore in Karnataka, India.
Made with all-purpose flour (maida), yogurt, curry leaves, and a handful of spices.
These deep-fried fritters have a crispy outer layer and soft, airy interior, with a burst of flavors from spices. It is often served with a side of coconut chutney.
Try this delicious easy mangalore bajji recipe at home!
Mangalore Bajji Ingredients
All-Purpose Flour (Maida): is the main ingredient of this recipe. It forms the base of the fritters giving a crispy, crunchy outer texture to the Bajjis.
Yogurt (Curd): is added to the batter to make it airy and fluffy while also adding a tanginess to the bajjis. The acidity of the yogurt helps in the fermentation process resulting in a light airy batter.
Baking Soda: is a leavening agent; when added to the batter, it reacts with the acidic yogurt (curd), adding lightness and fluffiness to the Bajjis.
Salt & Sugar: are added to the Bajji batter to balance the overall flavor of the dish.
Spices: such as grated ginger, chopped curry leaves, chopped coriander leaves, and chopped green chilies for enhancing the overall texture and taste of the fritters.
Chopped Coconut: adds some texture to the light, spongy fritters.
Oil: for deep frying the bajjis.
Watch Mangalore Bajji Recipe Video!
Serving Suggestions
Serve Mangalore Bajji with a side of green coconut chutney or Kara Chutney (spicy tomato chutney) which pairs well with the deep-fried bajjis. It is a classic combination! You can also serve it as an evening tea-time snack with Masala Chai.
FAQ’s
1. Is Managlore Bajji the same as Goli Baje or Mysore Bonda?
Yes, Mangalore Bajji is known by various names, including Goli Baje and Mysore Bonda. There might be slight variations in preparation in different regions.
2. How do you store leftovers?
Mangalore Bajji is best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the refrigerator. Reheat in a microwave or oven for best results.
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Goli Baje Recipe (Mangalore Bajji)
Ingredients
- 1 cup refined Flour (maida)
- 1 cup curd whisked
- 2 nos green chilies chopped
- 6-8 nos curry leaves
- 1 teaspoon cumin seeds
- 1/4 cup coriander leaves chopped
- 2 tablespoon coconut chopped
- 1/2 teaspoon ginger chopped or grated
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- salt to taste
- oil for deep frying
Instructions
- In a mixing bowl, combine all-purpose flour, yogurt, cumin seeds, grated ginger, chopped green chilies, curry leaves, chopped coriander leaves, chopped coconut, chopped or grated ginger, baking soda, sugar, and salt. Mix well to form a thick batter.1 cup refined Flour (maida), 1 cup curd, 2 nos green chilies, 6-8 nos curry leaves, 1 teaspoon cumin seeds, 1/4 cup coriander leaves, 2 tablespoon coconut, 1/2 teaspoon ginger, 1/2 teaspoon sugar, 1/4 teaspoon baking soda, salt
- Gradually add water while whisking to achieve a smooth and lump-free batter. The consistency should be slightly thicker than the pancake batter.
- Cover the batter and let it rest for about 2 hours. This resting period allows the flavors to meld and the batter to ferment slightly, resulting in a light and airy texture.
- Heat oil in a deep pan or kadai for deep frying. Once the oil is hot, drop small portions of the batter using your hands or a spoon into the oil.oil
- Fry the fritters on medium heat until they turn golden brown and crispy. Ensure they are cooked evenly on all sides.
- Remove the fritters from the oil using a slotted spoon and place them on a paper towel to absorb any excess oil.
- Serve Goli Baje with a side of tangy and spicy coconut chutney.
Video
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