Goli Baje is a Manglorean authentic snack. The name Goli Baje is an authentic name but its called in other names too like mysore bonda and Mangalore Bajji. Here the batter is made and kept for fermentation, and then fried in the oil. Leaving apart the time for fermenting, the snack is so simple to make. The Goli Baje recipe was given to me by my friend who is a Manglorean. This snack is an everyday fare in the Konkani speaking homes, in Karnataka state of India. Usually they add jaggery or sugar to most of their cuisine. Sugar not only adds taste but gives a fine texture too, and also makes the batter perfectly right reacting with baking soda and sugar, so sugar is also added in this batter too. But last but sure to mention Goli Baje is my Dad's favourite..!
There is a story behind the name of the dish 'Goli Baje'. Goli is called for round shapes and bajje is not the bajias or bajjis as most of them think. It is the place name where it was started. I think a manglorean can explain this better if they have any information. Whoever knows the story behind this please do comment in the comment box as everyone, including me will get to know about this. Thanks.......:)
There is a story behind the name of the dish 'Goli Baje'. Goli is called for round shapes and bajje is not the bajias or bajjis as most of them think. It is the place name where it was started. I think a manglorean can explain this better if they have any information. Whoever knows the story behind this please do comment in the comment box as everyone, including me will get to know about this. Thanks.......:)
Ingredients:
1. All purpose flour/maida - 1 and half cup
2. Gram flour - 1 tbsp.
3. Green chillies - 3 to 4 no.
4. Ginger - a small piece
5. Curry leaves - 5 to 7 no.
6. Coconut - a small piece
7. Cumin seeds/zeera - 1 tsp.
8. Baking soda - 1/2 tsp.
9. Yogurt/curd - 3/4 cup.
10. Sugar - 1 tsp.
11. Salt to taste
12. Oil for deep frying
Cooking Method:
1. Chop green chilies, ginger and coconut into fine pieces.
2. In a bowl take all purpose flour, gram flour, chopped pieces of chilly, ginger and coconut pieces, cumin seeds, curry leaves, sugar, salt, yogurt/curd, and mix it.
3. Add baking soda to 1/4th glass of water and pour this to the bowl of ingredients.
4. Add extra water and get it to the thick batter consistency and leave this covered for fermenting for at least 3 to 4 hours.
5. Once the batter is fermented, just mix the batter to make it light and airy.
6. Heat oil in a deep frying pan and slowly drop the batter in the small balls shape and fry them on a low flame.
7. Serve hot with coconut chutney and relish this crispy, tasty and fluffy goli bajes'.
Note:
1. Self raising flour can also be used as an option but if using this eliminate baking soda.