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Goli Baje / Mangalore Bajji

Goli Bajji
Though these fritters are popular as Mangalore Bajji, these are loved all over Karnataka.  I tasted these for the first time, in my Belgaum college canteen.  Since then, its one of my favorite fried foods... crisp on the outside and soft on the inside.

Ingredients:
All Purpose Flour/Maida - 1 cup
Besan/Chickpea Flour - 1/4 cup
Yogurt/Curd/Dahi - 1/2 cup
Coconut (chopped) - 1 1/2 tbsp
Cumin/Jeera Seeds - 1 tsp
Ginger (finely chopped) - 1 tsp
Green Chili (finely chopped) - 1 tsp
Cilantro/Coriander Leaves - few sprigs
Sugar - 1 tsp
Baking Soda - 1/4 tsp
Oil for frying

How to make Mangalore GoLi Bajji:
  • In a mixing bowl, add all purpose flour, besan, yogurt, salt and sugar.  Mix well.  Now add water, little at a time, and make a thick batter.  I added about 1/4 cup water.  Batter must not be too thick or too runny.  Cover it with plastic food wrap and set it aside in a warm place overnight. 
  • If not overnight, let the batter rest for at least 30 minutes.  Sour yogurt (dahi) works best for these fritters.
  • Lastly, add chopped coconut (fresh or frozen), cumin seeds, chopped ginger, chopped green chilies, chopped cilantro and baking soda to the batter.  Beat the batter well and your Goli Baje batter is ready.  You can add curry leaves or kadipata as well.
  • Heat oil for deep frying.  Make round balls of the batter and drop them in medium hot oil.  You can add the batter using a spoon as well.  Do not overcrowd the frying pan.  The dough balls will increase in size while frying.  Fry until golden brown.  Goli Bajji has a crisp crust and a soft spongy interior.  Both yogurt and baking soda make these fritters spongy.
Serve hot Goli Bhaji with Coconut Chutney.

5 comments:

  1. Excellent and super very attractive bajji.

    ReplyDelete
  2. Hi,

    I love goli baje and tried making last weekend.It came out soft but outside it was very hard.Also it did not come out in proper shape tho i made batter very thick..Please let me know what went wrong.

    ReplyDelete
    Replies
    1. Hi Astrid!

      Thick batter makes the baje hard. Sour curds is the key for soft goli baje and if time permits, let the batter rest overnight. Frying in medium hot oil is another thing to consider.
      And about the shape, wet your hands with little water and shaping the batter balls gets easier. Hope that helps.

      Delete
  3. thanks Uma, I will try making it again :)

    ReplyDelete

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