Goli Baje is a popular snack in Mangalore, India. It is made of fried gram flour and spices and served with sambar (a vegetable and lentil soup).

The difference between mysore bonda and mangalore bajji is a question that has been asked many times. There are many differences between the two, but the most important difference is that mangalore bajji uses potato instead of urad dal.

Goli baje is a tea-time snack popular in Udupi, Mangalore. Goli baje are crunchy on the exterior and soft on the interior deep fried fritters. At the same time, they’re hot and sweet. They’re typically served with a spicy coconut chutney on the side, but they’re so good on their own that you won’t need it.

Mom’s prepares fantastic goli bajo that is light, airy, soft on the inside and crisp and crunchy on the exterior. So light and delectable. She’s capable of giving any restaurant a run for their money.

In Bangalore, these fritters are known as Mangalore bajji/Mangalore bonda. ‘Nale raje, goli baje, teacherige hathu baje,’ we used to say as kids. It’s a kannada slang phrase that basically translates to “tomorrow is a holiday, so we’ll prepare some goli baje and gift our instructor an additional ten dollars for giving us a vacation.” 


Ingredients

  • 1 pound of gram flour
  • 1 cup all-purpose flour (maida)
  • Green chilies, 6-7
  • season with salt to taste
  • Asafoetida, a pinch
  • cumin seeds (1 tablespoon)
  • 1/2 cup sour curds/buttermilk – the sourder the better.
  • 1 to 2 tablespoons sugar 
  • 1 inch of ginger root 
  • baking soda, a sprinkle
  • 2 curry leaves twigs
  • For deep frying, oil

3–4 people

Time to Prepare: 20 minutes

Time to prepare: 10 minutes    


Method of Preparation:

1. Sieve both flours separately to prevent clumps from forming in the batter and set them aside. 

2. Chop the green chilies and ginger finely, then crush them using a mortar and pestle.

3. In a mixing dish, combine the crushed green chilies and ginger. Stir in the sugar, salt, sour curds/buttermilk, baking soda, cumin seeds, chopped curry leaves, and asafoetida melted in a tablespoon of water until the sugar dissolves completely in the curds/buttermilk.

If the curds/buttermilk combination isn’t sour enough, add half a lemon and lemon juice to the basin and stir thoroughly.

4. Stir in the sieved flours once the sugar has dissolved.

5. If necessary, add water to thin the batter to the desired consistency. The batter should have a consistency that is between between dripping thin and thick.

If the batter is too wet, it will dissolve as soon as it is put into the oil and lose its form. If the batter is excessively thick, dense, heavy goli baje will result instead of extremely light goli baje. The batter should have a medium consistency and should slide off your finger tips without clinging to them.

If the batter is too runny, add a bit more maida – plain flour to thicken it up. If your batter is runny, your goli baje will soak up more oil while deep fried.

6. Set aside the batter for half an hour to allow it to ferment somewhat and become extremely light and fluffy when deep fried. Even if you’re in a rush, set aside the batter for at least 10-15 minutes. The flavors are then thoroughly mixed into the flours.

7. Heat the oil for deep frying after 30 minutes of resting.

8. Toss in 2 tablespoons of heated oil into the batter set aside for crispy goli baje and stir well.

9. Using your finger tips, drop a few tennis ball-sized batters into the heated oil. The oil must be very hot when it is rolled.

The batter must puff up and rise to the top of the heated oil as soon as it touches it. That’s how hot the oil needs to be. If not, please give it a few minutes to warm up.

10. Cook the goli baje over medium heat until they are evenly golden brown.

11. Drain extra oil from fried goli baje on a piece of blotting paper.

12. Serve hot goli baje with a spicy coconut chutney like ginger-garlic-coconut chutney. These fritters may also be eaten plain. They’re delicious!

13. As goli baje cools, it loses its crispiness and lightness, becoming mushy and heavy. So savor them while they’re still hot.

This is the ideal teatime snack!

Observation: 

1. Adjust the amount of sugar to taste, depending on how sweet you want your goli baje.

2. If you’re using flour from the fridge, set them out a couple of hours ahead of time (at least 3 hours) otherwise the goli bajes will become thick and chewy.

Here are some more tea time snack dishes from Udupi, Mangalore.

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The goli baje chutney recipe is a popular Indian snack. It consists of green gram flour, ginger, garlic and coriander powder, salt and cumin seeds.

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