Goli Baje
Crispy on the outside, incredibly soft and spongy on the inside. These tangy, savory fritters from Mangalore are a perfect tea-time snack, best enjoyed with a side of coconut chutney.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the dry ingredients: maida, rice flour, salt, sugar, and baking soda. Whisk them together to ensure they are evenly distributed.
- c.Add the whisked sour curd to the dry ingredients. Mix well with a spatula or your hand to form a thick, sticky batter. Avoid overmixing.
- d.Stir in the finely chopped green chilies, ginger, fresh coconut, curry leaves, and coriander leaves until just combined.
- e.The batter should be thick with a dropping consistency. If it feels too stiff, add 1-2 tablespoons of water to achieve the right texture.
- 2
Step 2
- a.Ferment the Batter
- b.Cover the bowl with a lid or plastic wrap.
- c.Let the batter rest at room temperature for a minimum of 2 hours. For the best results, allowing it to ferment for 3-4 hours will yield a more authentic tangy flavor and an incredibly soft, airy texture.
- 3
Step 3
- a.Deep Fry the Goli Baje
- b.Heat oil in a kadai or deep pan over a medium flame. The oil should be hot but not smoking. To test, drop a tiny amount of batter into the oil; it should sizzle and rise to the surface immediately.
- c.Dip your fingers in a small bowl of water to prevent the batter from sticking. Scoop about a tablespoon of the fermented batter and gently drop it into the hot oil, forming a rough ball shape.
- d.Fry in small batches of 5-6 at a time to maintain the oil temperature and avoid overcrowding the pan.
- e.Fry for 4-5 minutes, turning them occasionally with a slotted spoon, until they are an even golden-brown color and crisp on the outside.
- 4
Step 4
- a.Drain and Serve
- b.Once perfectly fried, remove the goli baje from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
- c.Place them on a plate lined with paper towels to absorb any remaining surface oil.
- d.Serve immediately while hot and crispy with a side of traditional coconut chutney or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using genuinely sour curd is the secret to the authentic tangy taste of Mangalorean Goli Baje.
- 2The 2-4 hour fermentation period is non-negotiable for achieving the signature light, fluffy, and porous interior.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the baje will brown too quickly, leaving the inside raw. If it's not hot enough, they will absorb excess oil and become greasy.
- 4Keep a small bowl of water handy to wet your fingers before handling the batter. This makes it easy to drop neat, round portions into the oil.
- 5For an extra crispy exterior, you can increase the rice flour to 1/3 cup.
Adapt it for your goals.
Add Vegetables
For a different flavor profile, add 1/4 cup of finely chopped onions or grated carrots to the batter along with the other herbs.
Healthier FlourHealthier Flour
Replace half of the maida (all-purpose flour) with whole wheat flour (atta) for a slightly denser but more fibrous version. You may need a little extra water to adjust the batter consistency.
Spicier VersionSpicier Version
Add 1/4 teaspoon of black pepper powder or increase the number of green chilies for an extra kick of heat.
Why this is on our healthy list.
Gut-Friendly Probiotics
The use of sour curd means this snack contains probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
Digestive Aid
Ginger is well-known for its digestive properties. It can help soothe the stomach, reduce nausea, and aid in the overall digestive process.
Source of Energy
The carbohydrates from the flours provide a quick source of energy, making Goli Baje a filling snack to curb hunger between meals.
Frequently asked questions
Goli Baje is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation. However, it contains beneficial ingredients like curd, which is a probiotic, and ginger, which aids digestion.