Goli Baje are a popular snack originating from the coastal city of Mangalore in the Indian state of Karnataka. These are soft and fluffy fritters made with a fermented batter that includes all-purpose flour (maida), curd (yogurt), and a variety of spices.
The preparation begins by mixing maida with yogurt, a little water, finely chopped green chilies, grated ginger, curry leaves, cumin seeds, and sometimes coconut pieces. This mixture is left to ferment for a few hours, giving the batter time to develop a slight tang and ensuring the finished product’s signature light texture. Once fermented, the batter is seasoned with salt, and small portions are scooped and deep-fried until they turn golden brown.
The result is a plump, pillowy fritter with a mildly tangy interior encased in a crispy golden exterior. Goli Baje is typically enjoyed hot, often accompanied by coconut chutney or a spicy dipping sauce, making it an irresistible tea-time snack or appetizer. Their unique texture and flavor profile have made them a beloved comfort food among those who appreciate South Indian snacks.
Goli Baje Mangalorean Soft Fritters with Yogurt Recipe
Goli Baje Mangalorean Soft Fritters with Yogurt
Goli baje is a deep-fried snack from Mangalorean Udupi. It is a soft fritter made with all-purpose flour and yogurt. It is also popularly called Mangalore bajji or Mangalore bonda. You can make these delicious fritters with ingredients readily available in a well-stocked pantry.
Equipment
- 1 paper towels
- 1 blender
- 1 deep skillet
Ingredients
- 1 green chile
- 1 1-inch piece fresh ginger
- 3 tablespoons finely chopped fresh cilantro
- 2 curry leaf sprigs
- 1 cup all-purpose flour
- 2 tablespoons rice flour
- 2 teaspoons semolina
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon asafoetida
- 1 cup plain Greek yogurt
- 11/2 cups vegetable or corn oil
- Chutney of choice or ketchup, for serving
Instructions
- Line a plate with paper towels and set aside.
- In a blender, combine the green chile, ginger, cilantro, and curry leaves. Pulse to grind coarsely.
- Sift the all-purpose flour and rice flour into a large bowl. Add the semolina, sugar, salt, baking soda, asafoetida, and the ground herbs. Gently mix to combine.
- Slowly stir in the yogurt, stirring to form a thick, smooth batter. Let the batter rest for 30 minutes.
- In a deep skillet over medium heat, heat the vegetable oil to between 350°F and 375°F. Test to see if the oil is hot enough by dropping 1 teaspoon of batter into the hot oil. If it sizzles and floats, without sinking, the oil is ready for frying.
- Using a cookie scoop, slowly and carefully drop 5 or 6 scoops of batter into the hot oil. Do not fill the skillet. Fry for about 45 seconds. Using a slotted spoon, carefully flip the fitters. Fry for about 30 seconds more. Continue flipping and frying until the fritters turn golden brown or the bubbling sound stops, 90 seconds to 2 minutes.
- Using a slotted spoon, transfer the goli baje to the paper towel– lined plate to drain. Continue with the remaining batter. Serve hot with chutney or ketchup.
Notes
If the batter is too thick, stir in 1 tablespoon of water; if it is too thin, stir in 1
tablespoon of rice flour. Instead of grinding the herbs, you can finely chop them. I prefer freshly made Greek yogurt that is not sour, but you can also use the slightly sour plain Greek yogurt found in most grocery stores today.
tablespoon of rice flour. Instead of grinding the herbs, you can finely chop them. I prefer freshly made Greek yogurt that is not sour, but you can also use the slightly sour plain Greek yogurt found in most grocery stores today.
Cooking Tips about Goli Baje Mangalorean Soft Fritters with Yogurt
- Consistent Batter: The key to soft and puffy Goli Baje is in the consistency of the batter. It should be thick enough to hold its shape but not too dense. Before frying, ensure it has a spoon-dropping consistency.
- Fermentation Time: Allow the batter to ferment for a minimum of 1-2 hours. Fermentation gives the batter a slight sourness and ensures the inside of Goli Baje is fluffy.
- Adding Spice: Incorporate finely chopped green chilies, grated ginger, and curry leaves for an aromatic flavor. Adjust these ingredients according to your spice preference.
- Using Baking Soda: A pinch of baking soda can be added as a leavening agent to make the Goli Baje lighter and airier. Be sure not to use too much as it can impart a metallic taste.
- Temperature Control: Heat the oil properly so that the Goli Baje cook evenly. The oil shouldn’t be smoking hot; a medium-high temperature that allows the fritters to cook through without burning is ideal.
- Test Fry: Drop a small piece of batter into the oil first to ensure the temperature is right. If the batter rises to the top quickly without getting burnt, the oil is ready.
- Uniform Size: When scooping the batter into the oil, try to keep the Bajes uniform in size for even cooking. Wetting your hands or using two spoons can help shape the batter.
- Do Not Overcrowd: Avoid putting too many Bajes into the oil at once, as they need space to expand and could stick together if overcrowded.
- Drain Excess Oil: Once golden and crisp, remove the Goli Baje from the oil and place them on absorbent paper towels to remove excess oil.
- Serve Hot: Goli Baje are best enjoyed fresh and hot. Serve them immediately with coconut chutney or any other dip of your choice.
Serving suggestions about Goli Baje Mangalorean Soft Fritters with Yogurt
- With Coconut Chutney: The classic way to enjoy Goli Baje is with a side of fresh coconut chutney. The creaminess of the chutney complements the light sourness of the fritters.
- Spicy Green Chutney: If you prefer a bit more heat, serve Goli Baje with a spicy mint-cilantro (mint-coriander) chutney for a refreshing kick.
- Red Garlic Chutney: For a bold flavor, a red garlic chutney can add depth with its smoky and spicy notes.
- Sambar: Pair Goli Baje with a bowl of warm sambar (a lentil-based vegetable stew). The spices in the sambar marry well with the subtle flavors of the fritters.
- Ginger Tea: Serve them as an evening snack with a cup of ginger tea. The zesty flavor of the tea pairs nicely with the tang of the yogurt in Goli Baje.
- Curd (Yogurt) Dip: Mix yogurt with finely chopped green chilies, mustard seeds tadka, and a pinch of salt for a simple and quick dip.
- Tomato Salsa: If you’re looking for a non-traditional twist, try Goli Baje with a side of zesty tomato salsa for an Indo-Mexican fusion.
- Tamarind Chutney: Those with a sweet tooth may appreciate Goli Baje served with a side of sweet and tangy tamarind chutney.
- Cheese Dip: For an indulgent treat, pair them with a warm, cheesy dip. The richness of the cheese is a good contrast to the lightness of the fritters.
- Pickle: Serve with a side of Indian pickle (achar) for a punch of intense flavors that cut through the mild sourness of the fritters.
Top 5 FAQs about Goli Baje Mangalorean Soft Fritters with Yogurt
- What are Goli Baje and where do they originate from? Goli Baje, also known as Mangalore Bajji or Maida Bonda, are a popular snack from the coastal city of Mangalore in the Indian state of Karnataka. They are soft and fluffy fritters made with a fermented batter that includes all-purpose flour (maida), curd (yogurt), and various spices.
- What makes Goli Baje unique in taste and texture? The fermentation of the batter with yogurt gives Goli Baje their distinctive mildly tangy flavor and ensures their interior is airy and soft while the exterior is crispy and golden when fried. The addition of spices like green chilies, ginger, and curry leaves adds aromatic warmth to the fritters.
- How long does it take to ferment the Goli Baje batter? The Goli Baje batter typically needs to be left to ferment for a few hours, usually between 1-2 hours, but some recipes may call for longer fermentation times to develop more tanginess and ensure fluffy texture.
- Can Goli Baje be made in advance and reheated? Goli Baje are best enjoyed fresh and hot right after frying, as they lose their crispiness over time. If you need to reheat them, use an oven or air fryer rather than a microwave to help restore some of their original texture.
- What are the common accompaniments served with Goli Baje? Goli Baje are traditionally served with coconut chutney or a variety of spicy dipping sauces. They are often enjoyed as a tea-time snack or as an appetizer before a main meal.
Goli Baje, also known as Mangalore Bajji or Maida Bonda, are a remarkable representation of Mangalorean cuisine that captures the essence of coastal India. These inviting soft fritters are made with a fermented batter combining all-purpose flour (maida), curd (yogurt), and a blend of spices, which creates a unique texture and flavor that is both tangy and satisfying.
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