Goli baje is the tea-time snack of Mangalore and Udupi, sold in every hotel and canteen along the coast. Also called Mangalore bajji or Mangalore bonda, it is made from maida and sour curd fermented briefly so the batter becomes light and airy. The name refers to its round, golf-ball shape.
The fritters are golden and slightly crisp outside, with a soft, spongy, almost bread-like interior studded with green chillies, ginger, curry leaves and coconut bits. The sourness of the curd gives a pleasant tang. They are eaten hot with coconut chutney and a cup of tea or coffee. They are best within minutes of frying, while the outside is still crisp.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Mangalorean |
| Diet | Vegetarian |
| Course | Snack |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | No |
| Key ingredients | maida / curd / green chillies / ginger / coconut |
Ingredients
- 1.5 cups maida
- 1 cup sour curd
- 1 tbsp rice flour
- 1 tsp sugar
- 3/4 tsp salt
- 1/4 tsp baking soda
- 2 green chillies, finely chopped
- 1 inch ginger, finely chopped
- 1 sprig curry leaves, chopped
- 2 tbsp chopped coriander leaves
- 2 tbsp coconut bits or grated coconut
- 1/2 tsp cumin seeds
- oil for deep frying
Method
- Whisk the curd, sugar, salt and baking soda in a bowl until frothy. Leave for 5 minutes.
- Add the maida and rice flour and mix to a very thick, sticky batter. It should drop off a spoon slowly, not flow. Add a spoon of water only if absolutely needed.
- Beat the batter vigorously with your hand or a spoon for 3-4 minutes. This incorporates air and makes the bajji fluffy.
- Cover and rest for 2-3 hours at room temperature until it rises slightly.
- Stir in the green chillies, ginger, curry leaves, coriander, coconut and cumin.
- Heat oil on medium heat. Wet your fingers, take small lime-sized portions of batter and drop them into the oil.
- Fry on medium heat for 4-5 minutes, turning, until they puff up and turn deep golden on all sides.
- Drain on a rack and serve hot.
Tips
- Very sour curd gives the best flavour and rise.
- The batter must be thick; a runny batter makes flat, oily bajji.
- If the oil is too hot, the bajji brown outside and stay raw inside; test with one first.
Serve with
Coconut chutney and hot tea or filter coffee.