Recipe of the month: Goli Baje (Mangalore Bajji)

Conversation 1

Me: "Hey, what snack should I make when we have guests over for dinner this weekend?"

Hubby: "Goli baje"

Conversation 2

Me: "Oh! would you look at that. It started raining. Wouldn't it be nice to munch on a fried snack with coffee? What would you prefer?"

Hubby:"Goli baje"

Conversation 3

Me: "I'm so excited that we're leaving to India in a few days. What dish are you most looking forward to eating at home?" 

Hubby: "Goli baje"

Conversation 4

Hubby: "Babe, you know what you haven't made in a long time?

"Goli baje!"

Me: ***rolls eyes***

Goli baje (in Tulu) or Mangalore bajji (in Kannada) is an Indian fried snack. The main ingredients used to make goli baje include plain flour (maida), yoghurt, rice flour, chopped onion, coriander leaves, coconut, jeera, green chillies, curry leaves, and salt. The ingredients are thoroughly mixed to form a batter, then shaped into small balls and deep fried in oil. Goli baje is usually served with coconut chutney.

Now that you've read these fairly typical snippets of conversation between me and my hubby, no prizes for guessing what his favorite fried snack is 😄

When executed well, goli baje will be crispy on the outside, soft and fluffy on the inside, will be flavourful by itself (I personally don't even need the chutney!) and wouldn't have soaked up a lot of oil. 

Goli baje is prepared regularly, both at my parents as well as my in-laws homes. This is a really simple snack to make and the ingredients for it are something that are commonly found in every Indian household. So, in addition to being easy to make and delicious, there is the added bonus of not having to rush to the store during those fried food cravings. 

You may not get it right the very first time since the quality of goli baje depends on the quality of the ingredients you use, the amount and freshness of the leavening agent and the temperature of the oil. Keep in mind that a little bit of trial and error may be required.  

If you have never tried this dish before, you are missing out!

Goli Baje (Mangalore Bajji)

Preparation time: Quick method: 30 min; Prolonged: 6hr 

Serves: 2-3
Recipe category: Snack (South Indian)
Recipe Level: Easy
Recipe source: My Amma 

Ingredients:

1 cup refined flour/maida

¼ cup rice flour

1 tbsp fine semolina (chiroti rava)

1 cup thick sour yogurt

¼ cup finely chopped red onions

1 tbsp minced green chillies

2 tbsp finely chopped coriander and curry leaves

½ tsp cumin seeds/jeera

a pinch of asafoetida/hing (optional)

a pinch of cooking soda (bicarbonate of soda) or 3/4 tsp eno fruit salt

Salt to taste

Vegetable oil for deep frying + 2 tbsp to add to batter

Method:

1. Mix all the ingredients together in a bowl (except the cooking soda or eno). The batter should be of medium to thick consistency.
2. Keep closed for 5-6 hours. This duration is not mandatory but I would suggest letting the batter stand for at least 3 hours.
3. Just before frying, add 2 tbsp of the hot oil and give the ingredients a mix. Now add the soda/eno, mix well and immediately test fry one bajji. Use wet hand when you pinch the batter and gently drop it into the oil to ensure round shape. Do not crowd the oil with too many bajjis. Fry until the exterior of the bajji is golden brown. The inside should neither be too dense or too hollow. You should be able to see air pockets within. Adjust the soda/eno to get the right texture.
4. Serve hot with coconut chutney and/or your choice of sauce. 

Notes:

• Use fresh oil for best results
• You can add fresh ginger or finely chopped fresh coconut in the batter if desired

Cheers,

Megha