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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.
Prepare the Batter
Ferment the Batter
Deep Fry the Goli Baje
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 356 calories per serving with 5.96g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve
For a different flavor profile, add 1/4 cup of finely chopped onions or grated carrots to the batter along with the other herbs.
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.
Add 1/4 teaspoon of black pepper powder or increase the number of green chilies for an extra kick of heat.
The use of sour curd means this snack contains probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
Ginger is well-known for its digestive properties. It can help soothe the stomach, reduce nausea, and aid in the overall digestive process.
The carbohydrates from the flours provide a quick source of energy, making Goli Baje a filling snack to curb hunger between meals.
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.
One serving of Goli Baje (approximately 5 pieces) contains around 370 calories, primarily from the flour and the oil absorbed during frying.
The most common reason for hard Goli Baje is skipping or shortening the fermentation time. The batter needs at least 2-4 hours to rest and ferment, which creates air pockets and results in a soft, spongy texture.
Yes, you can substitute maida with whole wheat flour (atta) or a mix of whole wheat and rice flour. The texture will be slightly denser and the color darker, but it will still be delicious.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, air fry or bake them in an oven at 180°C (350°F) for 5-7 minutes to regain some of their crispiness. Avoid microwaving as it will make them soggy.
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Bring it to room temperature for about 30-60 minutes before frying for the best results.