Goli Baje Recipe – Mangalorean Vada Recipe
Discover the delightful flavors of Mangalorean cuisine with this enticing Goli Baje recipe, a beloved snack that perfectly complements your evening tea or coffee. These crispy, golden fritters, made with a blend of flours and spices, deliver a mouthwatering crunch followed by a soft, flavorful interior. They are often served with refreshing coriander coconut chutney, making them a perfect treat for any occasion, especially when entertaining guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Gram Flour (Besan) | 1/4 cup |
| Rice Flour | 1-1/2 tablespoons |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Ginger (grated) | 1 teaspoon |
| Green Chillies (finely chopped) | 3 |
| Curry Leaves (roughly chopped) | 1 sprig |
| Baking Powder | 1/2 teaspoon |
| Salt | to taste |
| Fresh Coconut (small pieces) | 1 tablespoon |
| Asafoetida (Hing) | a pinch |
| Sunflower Oil (for deep frying) | as needed |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 200 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 2 g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
-
Prepare the Batter:
To initiate the Goli Baje preparation, combine the all-purpose flour, gram flour, rice flour, curd, and salt in a mixing bowl. Gradually add sufficient water to achieve a thick batter consistency. Once combined, cover the bowl with a clean cloth or plastic wrap and set it aside for fermentation. Allow the batter to rest for approximately 2 to 3 hours until it has risen slightly and developed a tangy aroma. -
-
Enhance the Flavor:
After the fermentation period, gently fold in the grated ginger, finely chopped green chillies, roughly chopped curry leaves, baking powder, small pieces of fresh coconut, and a pinch of asafoetida into the fermented batter. Ensure all ingredients are well combined for a balanced flavor profile. -
Heat the Oil:
In a deep frying pan or kadai, pour enough sunflower oil to submerge the fritters. Heat the oil over medium flame until it reaches the desired frying temperature. -
Fry the Goli Baje:
To form the fritters, wet your hands with a little water, then take a small lemon-sized portion of the prepared batter and carefully drop it into the hot oil. Fry 4 to 5 fritters at a time to prevent overcrowding, which can lower the oil temperature. Fry the Goli Baje until they turn golden brown and crispy on all sides, ensuring even cooking. -
Drain and Serve:
Once fried, use a slotted spoon to remove the Goli Baje from the oil and drain them on absorbent paper to remove excess oil. Serve these delicious fritters hot, accompanied by refreshing coriander coconut chutney and a steaming cup of filter coffee, making them an irresistible snack for any gathering.
Tips for Perfect Goli Baje
- Ensure the batter is thick enough to hold its shape while frying; add more flour if necessary.
- Keep the frying temperature consistent to achieve the perfect crispiness without burning.
- Experiment with spices by adding chopped onions or adjusting the level of green chillies according to your heat preference.
Indulge in the crispy, soft delight of Goli Baje, a traditional Mangalorean treat that brings warmth and flavor to your table. Enjoy making these delightful snacks for your family or to impress guests at your next gathering!
