Goli Baje/Mangalore Bajji is crispy fritters made from mainly All Purpose Flour and Yogurt.It is very famous in Coastal Karnataka regions specially Mangalore and hence the name .
It's a weekend and rainy evenings. The weather is so beautiful.It was raining yesterday evening and I was wishing someone to serve me hot Bajjis/Fritters with tea :)..I remember mom doing some bajjis/Pakodas during rainy evening.I wish Mom was here..I was so lazy to do yesterday.
But today as soon as I got up,the first thing I did was I made batter for this Goli Baje and kept ready.
I made bajjis in the evening with tea. It was awesome. I made it after many,many days. Thoroughly enjoyed it.
This Baje is crispy from outside,smooth and spongy from inside. It feels heaven with Coconut Chutney. You can even have with tomato sauce.But I prefer coconut chutney :).
Enjoy hot hot bajjis with tea :)
...............................................................................................
Prep time: Cook time: Total time:
5 stars based on 2 reviews
By: Ashwini Nayak
Published:
Mangalore bajji/Goli Baje
Yields: 20-25 Bajjis
Ingredients:
1/2 Cup All Purpose Flour/Maida
1.5 Tbsp Gram Flour/Chikpea Flour/Besan
1/4 Cup Sour Yogurt/Curd
1/2 tsp Cumin Seeds
1/2 tsp Ginger(finely chopped)
1 Green Chilly (finely chopped)
1 Sprig Curry Leaves(finely chopped)
1 Tbsp Coconut Pieces(finely chopped)
1/2 Tbsp Coriander Leaves(finely chopped)
1/2 tsp Sugar
1/4 tsp Baking Soda
Salt to taste
Oil for deep frying
Directions:
1.In a bowl mix All Purpose Flour,Gram Flour,Yogurt to form a thick paste. Add water if required.
2.Whisk it nicely so that no lumps are formed.Batter should be of paste consistency. Keep aside for 4-5 hours.
3.Now add all other ingredients(except oil) and mix well and keep aside for 5 minutes.
4.Heat the Oil in pan and when hot add a little of batter and check. if it rises to top,oil is ready .
5.Take a bowl of water and wet your hands in it and Take small amount of batter and drop in the oil.
6.It will double its size when you drop in the oil and take its round form.
7.Oil should be medium hot.Do not overcrowd the pan.
8.Fry on medium flame until bajjis turn golden brown.
9.Serve hot with coconut chutney.
Notes:
1.Batter consistency is important. It should not be very thin. When you drop from spoon, it should slowly fall.
2.If you do not have time to ferment the batter, keep it covered in hot place for 20 to 30 minutes.
Do try and share your experience by comments here or my Facebook page
https://www.facebook.com/bowloffoodwithash
I would love to hear from you all :)
Happy Cooking....
Ashwini
It's a weekend and rainy evenings. The weather is so beautiful.It was raining yesterday evening and I was wishing someone to serve me hot Bajjis/Fritters with tea :)..I remember mom doing some bajjis/Pakodas during rainy evening.I wish Mom was here..I was so lazy to do yesterday.
But today as soon as I got up,the first thing I did was I made batter for this Goli Baje and kept ready.
I made bajjis in the evening with tea. It was awesome. I made it after many,many days. Thoroughly enjoyed it.
This Baje is crispy from outside,smooth and spongy from inside. It feels heaven with Coconut Chutney. You can even have with tomato sauce.But I prefer coconut chutney :).
Enjoy hot hot bajjis with tea :)
Mangalore bajji Recipe | How To Make Goli Baje
...............................................................................................
Prep time: Cook time: Total time:
5 stars based on 2 reviews
By: Ashwini Nayak
Published:
Mangalore bajji/Goli Baje
Yields: 20-25 Bajjis
Ingredients:
1/2 Cup All Purpose Flour/Maida
1.5 Tbsp Gram Flour/Chikpea Flour/Besan
1/4 Cup Sour Yogurt/Curd
1/2 tsp Cumin Seeds
1/2 tsp Ginger(finely chopped)
1 Green Chilly (finely chopped)
1 Sprig Curry Leaves(finely chopped)
1 Tbsp Coconut Pieces(finely chopped)
1/2 Tbsp Coriander Leaves(finely chopped)
1/2 tsp Sugar
1/4 tsp Baking Soda
Salt to taste
Oil for deep frying
Directions:
1.In a bowl mix All Purpose Flour,Gram Flour,Yogurt to form a thick paste. Add water if required.
2.Whisk it nicely so that no lumps are formed.Batter should be of paste consistency. Keep aside for 4-5 hours.
3.Now add all other ingredients(except oil) and mix well and keep aside for 5 minutes.
4.Heat the Oil in pan and when hot add a little of batter and check. if it rises to top,oil is ready .
5.Take a bowl of water and wet your hands in it and Take small amount of batter and drop in the oil.
6.It will double its size when you drop in the oil and take its round form.
7.Oil should be medium hot.Do not overcrowd the pan.
8.Fry on medium flame until bajjis turn golden brown.
9.Serve hot with coconut chutney.
1.Batter consistency is important. It should not be very thin. When you drop from spoon, it should slowly fall.
2.If you do not have time to ferment the batter, keep it covered in hot place for 20 to 30 minutes.
Do try and share your experience by comments here or my Facebook page
https://www.facebook.com/bowloffoodwithash
I would love to hear from you all :)
Happy Cooking....
Ashwini
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