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.

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.

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.