Go Back Email Link
MANGALORE BAJJI RECIPE

GOLI BAJE

Smitha Kalluraya
Print Recipe Pin Recipe
Course Snack
Cuisine karnataka
Servings 4 serving

Ingredients
 

  • 1 cup Maida All purpose flour
  • 1/4 cup // little less than Gram Flour Besan
  • 1 tbsp Rice flour /Cornflour, (optional,gives crispiness)
  • 1/2 cup sour curd /buttermilk, (as required for mixing the flour)
  • 1/4 tsp Baking soda
  • 2 - 3 Green Chilli, very finely chopped
  • 1 tsp Ginger, grated or finely chopped
  • 1/2 tbsp Coconut pieces, very finely chopped (optional)
  • few Curry Leaves, ; finely chopped
  • a pinch Asafoetida/ hing
  • Salt, - as needed
  • Oil for deep frying

Instructions
 

  • Add maida,gramflour and rice flour in a mixing bowl.Add sour curd or buttermilk to form a thick batter.If curd is not sufficient, you can add some water but the batter should be still thick.
  • Keep aside the batter for fermentation preferably 2-5 hours. A setting time of this long is the authentic way of doing it. But still if you are in a hurry, you can go ahead and start making bajjis after 20-30 minutes.** Refer NOTE no 2
  • Once the setting time is over,to the batter add chopped green chilli,ginger,curry leaves, coconut pieces ,hing and baking soda.
  • Meanwhile in a heavy bottom vessel or kadai , heat oil. Also keep a bowl with water ready to dip your hands in it.
  • Before dropping the batter into oil,check the consistency . The batter should be that thick that it should fall slowly from spoon.
  • Once the oil is ready for frying ,wet your fingers; take a small amount from the batter drop it in the oil. Repeat the same to drop 4-5 golibajes at a time in the oil and wet your fingers each time to get a nice round shape.You will observe that goli baje will bloat and start floating in the oil.
  • Fry on medium flame on both sides until the bajjis turns golden brown.Remove the Bajjis from the oil and place it on a tissue paper
  • Serve hot goli baje with coconut chutney or tomato ketchup and enjoy ...
    GOLI BAJE

Notes

  • The batter should be thick. Else they will take in lot of oil and also wont come out round.
  • Its preferred that you allow the batter to rest for atleast 3-5 hours. That will make golibajes light n fluffy wen they are fried.Else they will be little chewy and hard.
  • If the batter has become little thin you can add little maida flour.
  • To check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball raises above the oil in a couple of seconds, the oil is hot enough to drop in the patties.
  • if you want you can add a tbsp of urad dal powder too for an extra taste.
  • If you want you can add few onion pieces too.