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A delightful twist on the classic Mangalore bajji! These fluffy, savory fritters are enriched with egg, making them wonderfully soft inside with a light, crispy exterior. Perfect for a rainy day snack.
Prepare the Batter
Rest the Batter
Heat Oil and Fry
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A delightful twist on the classic Mangalore bajji! These fluffy, savory fritters are enriched with egg, making them wonderfully soft inside with a light, crispy exterior. Perfect for a rainy day snack.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 319.14 calories per serving with 8.35g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Cook Until Golden
Drain and Serve
Use an appe pan (paniyaram pan) with a few drops of oil or an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway, for a lower-fat version.
Add 1/4 cup of finely grated carrots, shredded cabbage, or finely chopped spinach to the batter for extra nutrients and flavor.
Incorporate 1/2 teaspoon of red chilli powder or a pinch of black pepper powder into the batter along with the green chillies for extra heat.
Add 1 tablespoon of finely chopped fresh mint leaves or curry leaves to the batter for a different aromatic profile.
The inclusion of eggs and curd makes these fritters a decent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the all-purpose and rice flours provide a quick source of energy, making this a satisfying snack to curb hunger pangs.
Spices like ginger and cumin seeds are traditionally known for their digestive properties, which can help in soothing the stomach and improving digestion.
One serving of Egg Goli Baje (approximately 4 pieces) contains around 330-360 calories, primarily from the flour and the oil absorbed during deep-frying.
Egg Goli Baje is a deep-fried snack, which makes it high in calories and fat. While it provides protein from eggs and curd, it should be consumed in moderation as part of a balanced diet.
Yes, absolutely. The traditional Mangalore Goli Baje is made without eggs. You can simply omit them and add a little more curd or a few tablespoons of water to achieve the correct batter consistency.
This is usually due to the oil temperature being too low. If the oil is not hot enough, the batter absorbs it before it can cook and form a crispy crust. Ensure the oil is at a steady medium heat before frying.
Yes, you can prepare the batter a few hours ahead of time and store it in an airtight container in the refrigerator. Bring it to room temperature for about 15-20 minutes before you start frying.
Traditionally, Goli Baje is served with a simple coconut chutney. It also pairs wonderfully with spicy mint-coriander chutney or even plain tomato ketchup.