Goli Baje Recipe (Mangalore Bajji)
A beloved tea-time snack from the Southern region of India!
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.