Goli baje
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Soft, fluffy fritters of maida and curd flavoured with ginger, green chillies and coconut, a teatime snack of Mangaluru.
Region: Coastal KarnatakaOccasion: Evening snack with coffeeTime: 30 min + 2 hours restingServes: 4Vegetarian
Ingredients
- 1 cup maida
- ½ cup thick sour curd
- ¼ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 2 green chillies, finely chopped
- 1 tsp grated ginger
- 2 tbsp chopped coconut pieces
- A sprig of curry leaves, chopped
- 1 tsp cumin seeds
- Oil for deep frying
Method
- Mix curd, baking soda, sugar and salt and whisk well.
- Add the flour and mix into a thick, sticky batter. Rest for 2–3 hours.
- Stir in green chillies, ginger, coconut, curry leaves and cumin.
- Heat oil. Wet your fingers and drop small balls of batter into the oil.
- Fry on medium heat, turning, until golden and cooked inside.
- Serve hot with coconut chutney.
History
Goli baje is also called Mangalore bajji. It is a staple of the Udupi-style hotels and homes of the Karnataka coast.
Significance
It is the snack most often paired with filter coffee or tea on rainy evenings in Mangaluru and Udupi.