Egg Goli Baje

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, crack the eggs and add the curd. Whisk them together for about a minute until the mixture is smooth and well combined.
   • Sift in the maida, rice flour, baking soda, and salt. Mix gently to form a thick, lump-free batter. Do not overmix.
   • Fold in the finely chopped onion, green chillies, grated ginger, coriander leaves, and cumin seeds. Mix until everything is evenly distributed.
2. 2

   Rest the Batter

   • Cover the bowl with a lid or plate and let the batter rest for at least 30 minutes at room temperature. This step is crucial for allowing the ingredients to meld and helps in making the baje light and fluffy.
3. 3

   Heat Oil and Fry

   • Heat the oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
   • Wet your fingers with a little water to prevent the batter from sticking. Carefully take small, lemon-sized portions of the batter and gently drop them into the hot oil.
   • Do not overcrowd the pan; fry in batches of 5-6 bajes at a time.
4. 4

   Cook Until Golden

   • Fry the bajes for about 3-4 minutes, turning them occasionally with a slotted spoon to ensure even cooking.
   • Continue frying until they turn a beautiful golden-brown color, are crisp on the outside, and cooked through on the inside.
5. 5

   Drain and Serve

   • Once done, remove the bajes from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place them on a plate lined with paper towels to absorb any remaining oil.
   • Serve the Egg Goli Baje immediately while hot with coconut chutney, tomato ketchup, or your favorite dip.