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Goli baje
Yogurt and flour fritters
ಗೋಳಿ ಬಜೆ (Mangalore bajji): soft, fluffy yogurt-and-flour fritters (plus 3 hours resting)
IndianGoli baje is the tea-time snack of coastal Karnataka: round, golden fritters that are crisp outside and soft and spongy inside, sold by the plateful in Udupi hotels and Mangaluru tea shops around four in the afternoon. The batter is made from plain flour and sour yogurt, with green chilli, ginger, curry leaves and coconut bits, and left to rest so it turns slightly tangy and airy. Serve them piping hot with coconut chutney and a strong cup of coffee. Chef's tip: beat the batter hard for a few minutes before resting it; a well-beaten batter is stretchy, traps air, and gives fritters with an open, bread-like crumb.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
- 7 oz plain flour (maida)
- 1 tbsp rice flour
- 7 oz sour natural yogurt
- ¼ tsp bicarbonate of soda
- 1 tsp sugar
- ¾ tsp salt
- 2 green chilliesfinely chopped
- 1 tbsp fresh gingerfinely chopped
- 10 curry leaveschopped
- 2 tbsp fresh coconutcut into tiny pieces
- 2 tbsp fresh corianderchopped
- ½ tsp cumin seeds
For frying
- 3 ¼ cups sunflower or coconut oilfor deep frying
To serve
- ¾ cup coconut chutney (optional)
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Method
0/7 doneStep 1: In a large bowl, whisk 7 oz sour natural yogurt with 1 tsp sugar, ¾ tsp salt and ¼ tsp bicarbonate of soda until smooth. Add 7 oz plain flour (maida) and 1 tbsp rice flour and mix to a thick, sticky batter, thicker than idli batter, that drops from a spoon in a heavy blob. Add a spoonful of water only if it is too stiff to stir.
Step 2: Beat the batter with your hand or a wooden spoon for 4–5 minutes, until it becomes smooth, elastic and stretchy. Cover and rest at room temperature for 3 hours; it will look puffy and smell gently sour.
5 minStep 3: Stir in 2 green chillies, 1 tbsp fresh ginger, 10 curry leaves, 2 tbsp fresh coconut, 2 tbsp fresh coriander and ½ tsp cumin seeds.
Step 4: Heat 3 ¼ cups sunflower or coconut oil in a kadai over a medium heat to about 350°F; a drop of batter should sink, then rise within 3–4 seconds with lively bubbles.
6 minStep 5: Wet your fingers, pinch off small lime-sized balls of batter and drop them gently into the oil, 6–8 at a time. They will roll over by themselves as they puff. Common mistake: frying on a high heat; the outside browns in a minute while the middle stays raw and gummy.
1 minStep 6: Fry for 4–5 minutes, turning, until evenly deep golden and crisp, and a broken one is cooked through and spongy inside. Drain on kitchen paper. Let the oil come back to temperature between batches.
12 minStep 7: Serve straight away with ¾ cup coconut chutney.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 8 g
- Carbs
- 44 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goli baje take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour (maida)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sour natural yogurt?
- Sour cream or buttermilk, same amount.
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