Goli Baje/ Mangalore bajji are deep fried fritters made mainly with all purpose flour, rice flour and yoghurt. It is so addictive and very delicious. The super crispy exterior and the fluffy, pillowy soft interior is the main feature of this dish. Serve this with coconut chutney and enjoy it as your breakfast or as an evening snack.
Goli Baje (Goli=Round, Baje=Fritters) is a Mangalorean specialty. Mangalore is a coastal town in the South Indian state of Karnataka. I love Mangalorean cuisine. My husband studied in Mangalore, so he loves that place. He has a nostalgic feel and special love for that town. So whenever we visit India, a trip to Mangalore is a must. I specially love going there to eat looots of food, oh the food there…its so amazing!
Some of the dishes that Fadal particularly mentions most of the time are Mangalore Buns and this Goli Baje. Mangalore buns I have tried from there and it is truly exceptional. Loved it very much. Goli Baje I didn’t get to try from there yet.
Just few days back when my cousin told me that she was making these fritters for breakfast, I thought why not I try it too. I tried and we loved it. The best part, Hamad loved it too. I feel so happy when I get this little guys stamp of approval. 😀 The texture is simply great, the pillowy soft interior with the spiciness from that green chili, subtle taste of the ginger and onion, the aroma of the curry leaves…all of this enclosed in the crispiest exterior is just mind blowing. You have to try this to experience it. I am sure that you will like it a lot.
Here is the recipe.
INGREDIENTS:
- 3/4 cup all purpose flour
- 1/4 cup rice flour
- 3/4 cup yoghurt
- a pinch of sugar
- 1/2 tsp baking soda
- 1-2 green chili, chopped
- 1 inch ginger minced
- 1 sprig curry leaves, roughly chopped
- 1/2 small onion chopped (optional)
- salt to taste
- 5-6 tbsp water
- oil for deep frying
NOTES:
- Make sure that the heat is on medium high while deep frying. If the flame is too high the insides of the goli baje won’t get cooked well.
- Traditionally coconut is also added to the batter along with the onions and other things. I didn’t add, but i am sure that it will enhance the flavor of the fritters. You can add about 3-4 tsp of coconut.
- Do not add too much water or else the fritters won’t puff up and will form flat discs.
DIRECTIONS: (sorry forgot to take the full step by step pictures)
- Mix together the all purpose flour, rice flour, sugar and salt in a bowl.
- Add yoghurt and water and mix well. I used a whisk. Make sure that there are no lumps at all. The batter must be smooth. It should be a thick batter (like the consistency of a very thick cake batter).
- Just before frying mix together the onions, green chillies, ginger, curry leaves and soda.
Deep fry by adding spoonfuls of batter into the hot oil (fry them in medium heat). The batter will puff up and form round balls.- Drain and serve hot and crispy along with coconut chutney.
My dear, I am a fervent follower of your blog. I love all the recipes that you post and also the story behind. Is like knowing other cultures through something so deep and so powerful like the food. I lived in USA for 30 years. And now I am trying to make a living in Chile. Big problem here is, there is no too many spices to use in the kitchen. Is, more or less, a very bland type of a cuisine. Even the Indian restaurant are very insipid. Anyway, I was wonder, how can I replace curry leaves for other kind of spice. In USA i could easily get fresh curry leaves, but here I don’t know what to use. Could you be so kind and help me. please?
Thank you for everything
AF
Hey Ana! Thank you so much for following my blog. Very happy to know that you are liking the recipes I post. Yaay! 😀
For the goli baje, you can omit the curry leaves if you don’t get them. You can add coriander leaves too. Do let me know if you have any other question regarding any recipes. 🙂
Dat was the perfect recipe!!!..super tasty..will nt miss the mangalore bhajjis anymore
Yaaay! Sooo happy