Goli Baje (Mangalore Bajji) Recipe: Fluffy Fritters for Monsoon Season
2 hours 30 minutes
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About Goli Baje (Mangalore Bajji) Recipe: Fluffy Fritters for Monsoon Season
Goli Baje, also known as Mangalore Bajji, are delectable fluffy fritters, a beloved street food from the Udupi and Mangalore regions of India. These golden-brown treats are a perfect comfort food, especially during the monsoon season when their warmth is particularly welcome.Made with a simple batter of unbleached flour, rice flour, and buttermilk, Goli Baje are incredibly easy to make. The subtle tang of the buttermilk complements the spices beautifully. The memory of enjoying these hot fritters with a steaming cup of masala chai during childhood rainy days still brings a smile to my face!This recipe provides a wholesome twist on the classic street food, perfect for a cozy evening or a fun snack. Prepare to be transported to the rainy streets of Mangalore with every bite!
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour unbleached, for a wholesome taste
- 1 tbsp Rice Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
Wet Ingredients
- 3/4 cup Buttermilk or sour curd
Flavorings & Garnishes
- 2 tsp Ginger grated fresh ginger
- 2 Chilies finely chopped, green
- 2 tbsp Coconut freshly grated
- 10-12 Curry Leaves torn
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Batter
- Combine all-purpose flour, rice flour, baking soda, asafoetida, and salt in a large bowl. Gradually whisk in the buttermilk until a thick batter forms. Add the grated ginger, chopped green chilies, grated coconut, and torn curry leaves. Let the batter rest for at least 2-3 hours for fermentation, or longer if time permits. This will enhance the fluffiness of the fritters.
Fry the Goli Baje
- Heat vegetable oil in a deep, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot enough (a small piece of batter should sizzle immediately), carefully drop spoonfuls of batter into the hot oil. Fry 3-4 Goli Baje at a time, ensuring not to overcrowd the pan. Fry until both sides are golden brown and puffed up.
Drain and Serve
- Remove the fried Goli Baje from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney (coconut chutney is traditional) and enjoy!
Recipe Notes
Expert Tips for Perfect Goli Baje
- Use fresh ingredients: Freshly grated ginger, chilies, and coconut add the best flavor.
- Don't overmix the batter: Overmixing can lead to tough fritters. Gently mix until just combined.
- Adjust the oil temperature: If the oil is too hot, the fritters will burn on the outside before cooking through; if too cool, they will absorb excessive oil.
- Serve immediately: Goli Baje are best enjoyed fresh and hot.
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Recipe Nutrition
Calories: 429kcalCarbohydrates: 24gProtein: 4gFat: 36gSaturated Fat: 2gPolyunsaturated Fat: 10.2gMonounsaturated Fat: 20.4gSodium: 855mgFiber: 1g
Preethi Prasad
Articles: 4
5 Comments
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Looks incredible! Thanks for the details.
This looks perfect! Thanks for posting.
This is a fantastic recipe! Thanks for sharing.
This is exactly what I was looking for!
This is perfect! Can’t wait to taste it.