Goli Baje Recipe
Kudla da Goli Baje Recipe
Goli Baje also known as Magalore Bajji or Mangalore Bonda is a very popular snack in South India. This snack is very soft and best when dipped with coconut chutney.
There are few methods to prepare the goli baje.
So lets check the easy one:
1 cup maida
1/2 Tablespoon rice flour
1 Tablespoon finely chopped Ginger
1 to 2 green chillies, chopped
7 to 8 curry leaves, chopped
2 tablespooons chopped coriander leaves
1 tablespoon grated or finely chopped fresh coconut – Optinal
6 tablespoons sour curd, can also use fresh curd
4 tablespoons water or add as needed
1 tablespoon sugar
1/4 tablespoon baking soda
salt as required
oil as required for deep frying
Goli Baje Batter:
Mix 1 cup Maida and 1/2 tablespoon rice flour in a bowl.
Add 6 tablespoons sour/fresh curd
Next add 1 tablespoon finely chopped ginger, 7 to 8 curry leaves (chopped), 1 to 2 green chillies (chopped), 1 tablespoon grated or finely chopped fresh coconut and 2 tablespoons chopped coriander leaves.
Add 1 tablespoon sugar and salt as required
Now mix everything lightly
Ass 4 to 5 tablespoons water in parts
Add 1/4 teaspoon baking soda and mix everything well.
Now cover and keep aside the batter to leaven for 3 hours. You can also reduce the time to 30 minutes or 1 hour, but the batter will not be soft.
In case you find the batter thin, add some 1 to 2 tablespoons more maida. Do not add rice flour as it will make the goli baje hard.
Heat oil for deep frying in a vessel or pan with medium flame. When the oil is medium hot, with a spoon or your fingers drop globs of batter in the hot oil. Fry them in medium hot oil.
When one side is light golden turn over the goli baje with a slotted spoon. Keep changing the sides until they are crisp and golden.
Once done, remove the bajjis with a slotted spoon draining excess oil.
Serve them with coconut chutney.