Mangalore Bajji Recipe (Goli Baje)
Classic Mangalorean Snack to Savor with Chutney & Coffee
Mangalore Bajji, also known as Mysore Bonda or Gole Baje, is a beloved snack from the coastal state of Karnataka, India. Often served as an evening treat, this crispy, golden fritter is light and fluffy on the inside with a perfectly crisp outer layer. Its unique blend of sour curd, freshly grated coconut, green chilies, and coriander leaves gives it a delightful and aromatic flavor that’s perfect with a hot cup of Filter Coffee or a tangy coconut chutney.
This easy-to-make recipe combines all-purpose flour (maida) with a few simple ingredients and is deep-fried to perfection. It is often enjoyed during festive occasions, get-togethers, or simply as a quick snack to relish any time of the day.
Cuisine: Mangalorean
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1.5 cups |
| Curd (Dahi / Yogurt) | 3/4 cup, sour |
| Baking Soda | 1 teaspoon |
| Fresh Coconut | 3 tablespoons, grated |
| Green Chilies | 2, finely chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, finely chopped |
| Oil | 2 cups, for frying |
| Salt | To taste |
Preparation Time: 60 minutes
Cooking Time: 20 minutes
Yield: 20-25 pieces
Instructions
-
Prepare the Batter:
To begin, take a large mixing bowl and whisk the sour curd (yogurt) until it attains a creamy and smooth texture. This will help ensure that the batter has the right consistency. Once the curd is ready, add in the finely chopped green chilies, fresh coriander leaves, and freshly grated coconut. Mix everything thoroughly to distribute the flavors evenly. -
Incorporate the Flour:
Gradually add the all-purpose flour (maida) to the mixture, stirring continuously to avoid lumps. Add water slowly and carefully to achieve a thick batter with a pouring consistency. Be cautious with the amount of water—just enough to bind the ingredients together. -
Activate the Leavening Agent:
Now, add the baking soda to the batter and mix well. This will help make the Goli Baje light and fluffy once fried. Season the batter with salt to taste, then cover the bowl and let it sit for about an hour. This resting period allows the batter to ferment slightly, enhancing its flavor and texture. -
Fry the Bajji (Goli Baje):
Heat oil in a deep frying pan or wok over medium-high heat. The oil should be sufficiently hot, but not smoking, to ensure that the Goli Baje cooks evenly without burning.While the oil is heating, give the batter a final whisk to ensure it’s well mixed and ready for frying. Using a spoon or your hands, carefully drop half-tablespoon portions of the batter into the hot oil. Don’t overcrowd the pan, as this can cause the bajji to stick together.
-
Golden Perfection:
Fry the fritters for about 2 minutes on one side or until they turn golden brown. Flip them over and cook the other side to a similar golden brown color. The entire frying process should take around 3-4 minutes per batch, ensuring that each piece is cooked through and crisp. -
Drain the Excess Oil:
Once the Goli Baje pieces are golden and crispy, remove them from the oil and place them on a kitchen towel to drain any excess oil. Repeat the process with the remaining batter. -
Serve and Enjoy:
Mangalore Bajji (Goli Baje) is best enjoyed hot and fresh. Serve these crispy fritters with a side of coriander coconut chutney and a steaming cup of traditional Filter Coffee for an authentic Mangalorean experience. They make for an excellent snack for tea time, a party appetizer, or even as a special treat for guests.
Tips for Perfect Goli Baje:
- Rest the Batter: Letting the batter sit for an hour is crucial to achieving the perfect texture—fluffy on the inside and crispy on the outside.
- Adjust Water Carefully: The batter should be thick enough to hold its shape when dropped into the oil, but not too stiff. Adjust water accordingly to get the right consistency.
- Frying Temperature: Ensure the oil is hot but not smoking to avoid soggy or undercooked fritters.
- Flavor Variations: You can experiment by adding a pinch of asafoetida (hing) or curry leaves to enhance the flavor of the batter.
Nutritional Information (per serving, 1 piece):
| Nutrient | Amount |
|---|---|
| Calories | ~100 kcal |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Conclusion:
Mangalore Bajji (Goli Baje) is a simple yet flavorful snack that packs in a lot of joy in every bite. The balance of sourness from curd, the freshness of coriander, and the subtle spice from green chilies make it a delightful treat, perfect for any occasion. Whether you enjoy it with a chutney or simply as is, this Mangalorean classic is sure to win hearts with its crispy texture and savory goodness. Enjoy it with a cup of filter coffee for the ultimate Mangalorean snack experience!
