It’s a throw back recipe meaning I am updating an old post with super new pictures and content. I am going back to the most searched recipe ever on my blog that is goli baje or Mangalore bajji. The original post dates back to Aug 3, 2012 which was just few days after the blog’s birth. Those were my initial days with blog where I was trying to figure out things like how to photograph food, what props to use, what should be the size of picture, how to create good content etc. I had zero knowledge about such stuff and photography was very far from my understanding. But, but I have learnt things along the way and still learning to do it better.
The original pictures were impossible and so does the content. I have hidden the picture at the end of post for you to laugh as you scroll down.
Lets head on to the hero of this post=> Goli baje. It is an amazingly awesome, deep fried snack which is most probably common in Udupi and Mangalore households and restaurants. It is puffy, airy and very light with very crisp exterior. On top of that, you never know how many of these goodies you have actually gulped over. Yes, Goli baje is so very addictive and delicious along with coconut chutney.
It would be very fair on me to instruct you beforehand that you need to eat goli baje very hot in order to enjoy it’s actual deliciousness. The cool, not even warm ones would give you the sense of chewy thing in your mouth. Seriously, never do this mistake.
The only factor which I don’t love in this Mangalore bajji is, it is made up of Maida which I hate using often in my cooking. The flour doesn’t sound to be healthy and I pull myself back when I crave for such a tasty snack. But guys once in few months doesn’t harm you much and once in a while give your hungry self an awesome feast and enjoy. 🙂 🙂
You can check the video too.
Goli Baje | Mangalore Bajji Recipe
Servings: 10 -15
Ingredients
- All purpose flour Maida- 1 cup
- Sour yogurt- 1/2 cup
- Salt- 1 tsp
- Coconut pieces- Handful
- Finely chopped green chillies- 1 tsp
- Chopped curry leaves- 1 tsp
- Water- 1/4 cup
- Baking soda- 1/2 tsp
- Cooking oil- Enough to deep fry
Instructions
Preparation
- In a mixing bowl take maida, curry leaves, salt, coconut pieces and chopped green chillies. Give a quick mix. Then add yogurt and mix. Thick and sticky dough would be ready.
- Next add 1/4 cup water and prepare loose and sticky dough. The consistency should be neither too loose nor too stiff. Let this batter rest for at least 2 to 3 hours.
Method
- After 3 hours of resting time goli baje batter would have fermented. Now it is time to add baking soda, mix the batter thoroughly.
- Heat enough cooking oil in heavy bottom wok and when the oil gets heated up, drop lemon sized dough in to oil. It will nicely puff up in oil.
- Deep fry the goli baje till it turns brown in medium flame. When done, using slotted ladle remove them from oil and drain over kitchen tissue paper.
- Serve them hot along with coconut chutney and tea. It is an awesome evening snack to relish.
Notes
- Sour yogurt is preferred to prepare goli baje, so do not use fresh one.
- Baking soda should be added just before deep frying.
- Good 2 to 3 hours of fermentation is needed for puffy and airy goli baje otherwise it turns hard.
- It is recommended to consume the goli baje hot. It turns chewy when cools down.
Pictures of Original Post:
amazing recipe! thank you
Super Madam!
Very nice!
Curd substitute to make it for vegans ?
You can use curd made from almond milk or coconut milk. I haven’t tried that option though.