Egg Goli Baje

Name: Egg Goli Baje
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 pcs egg (cold, straight from fridge); 0.75 cup all-purpose flour (maida); 2 tbsp rice flour; 0.25 cup yogurt (sour, whisked); 2 tbsp water (for batter consistency, or as needed); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 8 pcs curry leaves (finely chopped); 1 pinch asafoetida; 1 pinch baking soda; 0.25 tsp salt; 2 cup oil for deep frying

RATING

4.3/5(32)

TASTE SCORE

8/10

Crispy, golden fritters with a soft boiled egg tucked inside a mildly spiced batter. This coastal Karnataka snack is a protein-rich twist on the classic Mangalorean Goli Baje, perfect with coconut chutney and a hot cup of filter coffee.

PREP

15m

COOK

20m

SERVES

1 PIECE

302 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the eggs.
1.Place 4 cold eggs in a saucepan and cover with water by 1 inch.
2.Bring to a rolling boil, then cover and switch off the heat. Let them sit for 8 minutes.
3.Transfer eggs immediately to an ice water bath and cool completely.
4.Peel carefully and set aside.
mix · ~5 min
Prepare the fermenting batter.
1.In a large bowl, whisk together all-purpose flour, rice flour, and salt.
2.Add chopped green chili, grated ginger, curry leaves, asafoetida, and baking soda.
3.Mix in the sour yogurt and 2 tablespoons of water to form a very thick, sticky batter.
4.Beat the batter vigorously for 1 minute to incorporate air.
TIPThe batter should be thick enough to cling to the egg without dripping off. Add water sparingly.
rest · ~120 min
Rest the batter for 2 hours.
Cover the bowl and let it rest at room temperature. This gentle fermentation gives the Goli Baje its characteristic mild tang and airy texture.
TIPPlace the bowl in a slightly warm spot if the weather is cold to aid fermentation.
fry · ~3 min
Heat the oil for deep frying.
1.Pour oil into a kadai to a depth of at least 2 inches.
2.Heat on a medium flame until a small drop of batter sizzles and rises to the top immediately.
TIPOil should be at 340°F (170°C). Too hot and the outside burns before the batter cooks through.
fry · ~8 min
Coat eggs and fry until golden.
1.Pat the peeled boiled eggs completely dry with a paper towel.
2.Drop one egg into the batter and turn gently to coat it evenly on all sides.
3.Carefully slide the battered egg into the hot oil using your fingers or a spoon.
4.Fry, turning frequently with a slotted spoon, until deep golden brown and crisp all over—about 4 to 5 minutes.
5.Repeat with the remaining eggs, frying in batches if needed.
TIPKeep the flame steady at medium. Crowding the pan drops the oil temperature and makes the fritters greasy.
serve · ~1 min
Drain and serve hot.
1.Drain the fried Egg Goli Baje on paper towels for 30 seconds.
2.Slice in half to reveal the egg and serve immediately with coconut chutney.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold eggs straight from the fridge for easier peeling after boiling.
2
Pat the boiled eggs completely dry before battering to help the batter adhere.
3
Rest the batter for a full 2 hours to develop a mild tang and airy texture.
4
Keep oil temperature steady at 340°F (170°C) to prevent burning the batter.
5
Fry in batches; crowding the pan drops oil temperature and leads to greasy fritters.
6
Serve immediately after frying to enjoy the crispy exterior and warm egg center.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

For a lower-oil version, spray the battered eggs with oil and air-fry at 375°F for 12-15 minutes, turning halfway. The texture will be less craggy but still crisp and satisfying.

spicier