Few experiences make you happier than that of relishing piping hot Goli Bajis in the afternoon rain. Having a pair them with your cuppa of evening tea is almost a heavenly experience. A snack native to the south Canara region, Goli Baje are refined flour fritters and are also called Mangalore Bajji. Spongy and super soft, these mildly spiced fritters just melt in your mouth. They are crisp on top and fluffy on the inside. Served with green or coconut chutney, they are called Goli Baje in the Tulnad region of coastal Karnataka. It is a popular snack in the Bangalore-Mysore region, too, and tastes best when relished hot.
If you visit the temple town of Udupi, one of the best places to savor this dish is a tiny, quaint outlet called Mitra Samaj. Located just behind the temple, it has been doling out tens of thousands of goli bajis for five decades. Served with a flavorful chutney, these airy fritters are not to be missed.
- 1 cup refined or all-purpose flour
- 2-3 tbsp sour curd or 1/2 cup buttermilk
- 2-3 green chillies finely chopped
- 1-2 tsp finely chopped curry leaves
- 1-2 tsp finely chopped coriander leaves
- 1 tsp finely chopped ginger
- 1/4 tsp asafetida
- Salt to taste
- Water as required
- Oil for frying
- In a large mixing bowl add all the ingredients and mix well.
- Add water slowly to get a thick batter that you can cup with your fingers and drop in oil. Mix well by moving your hand consistently in one direction. Make sure to incorporate air into the mix so that the batter is fluffy.
- Cover and allow to rest for 3 hours.
- Once fermented, give the batter a good mix.
- Heat oil in a pan for frying.
- Wet your hand. Drop a small quantity of batter in the hot oil. Fry over medium flame until the outer covering turns golden brown.
- Serve with coconut chutney. And there you have Goli Baje!
- If you do not have time to allow the batter to rest, add half a teaspoon of baking soda.
- You can add 2-3 tablespoons of finely chopped grated coconut to the batter.
- Goli Baje tastes best when fried in coconut oil, but you can use any other cooking oil as well.
- You can add a tablespoon of flour to the batter if the batter is too runny, especially after fermentation.
- The consistency of the batter should allow you to “pinch” a small portion with your fingers and drop it the oil.
- The fritters need not be perfectly round.
All images courtesy of author
For more SEEMA Cooks, check out SEEMA Cooks: Lassi