Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.
Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.
Preparation time: 10 minutes, plus 2 hrs fermenting time
Cooking time : 20 minutes
Makes: 25 – 30
Vegetable oil for deep-frying
Plain Flour / Maida – 1 cup / 150 g
Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g
Yogurt – 1/2 cup / 160 g (thick)
Water -1/2 cup
Ginger paste / fresh ginger – 1 tsp, chopped
Cumin seeds – 1/2 tsp
Green chili – 1 tsp / 1 small, chopped
Grated coconut – 2 tbsp
Caster sugar – 1 tbsp
Salt – 1/4 tsp
Baking soda – 1/2 tsp
Coriander (optional) – 1 tbsp, chopped
Warm water – 4 tbsp
For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)
Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)
Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)
Salt – 1/4 tsp
Fresh ginger – 1 inch thick, small
Green chili – 3 small
Vegetable oil – 2 tbsp
Red dried chili – 1 (if available)
Mustard seeds – 1 tsp
Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)
Water as required for thickness
1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.
2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2 hours (I kept it for precisely 2 hrs). Even if it’s a little longer the better.
3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.
4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.
5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.
Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.
Coriander chutney: Preparation time – 7 mins to 10 mins
1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.
2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting.
3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.
4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.
Storage of Chutney:
+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.
*I haven’t used coriander in the Goli Baje batter.
*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.
*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.
*If the batter is too water you can add more plain flour/maida.
I would love to know how it turns out for you. Thank you for visiting 🙂