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: "It's one of those rainy evenings....wouldn't it be nice to munch on a fried snack with coffee? What would you like?"

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***

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

Goli baje is popularly known as Mangalore bajji and it is something that is prepared regularly in my family. This is a really simple snack to make and you will find that 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.   

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 step is not mandatory but I would suggest letting it stand for a while.
3. Just before frying, add 2 tbsp hot the hot oil and give the ingredients a mix. Now add the soda/eno, mix well and immediately test fry one bajji. The outside of the bajji should be golden brown and 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