When it’s drizzling outside or time for evening coffee, there’s nothing like biting into a warm, spongy Goli Baje — a soft, fluffy deep-fried snack from the coastal kitchens of Mangalore and Udupi. Also called Mangalore Bajji, these golden dumplings are made from fermented maida (flour), curd, and spices and are a staple in every chaat shop or udupi hotel.
Golden, crisp Goli Baje served hot with coconut chutney – a Tulunadu evening classic.
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📜 Ingredients for Goli Baje
- 1 cup maida (all-purpose flour)
- ½ cup curd (slightly sour)
- 1–2 green chilies (finely chopped)
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 pinch baking soda
- 2 tbsp chopped coriander
- Salt to taste
- Oil for deep frying
👨🍳 How to Make Goli Baje
Step 1: Make the Batter
In a bowl, mix maida, curd, chopped green chilies, ginger, cumin seeds, and coriander. Add salt and a pinch of baking soda. Stir to form a thick, sticky batter.
Step 2: Rest the Batter
Cover and let it rest for at least 2–3 hours. Fermentation gives Goli Baje its spongy texture and mild tang.
Step 3: Fry the Bajji
Heat oil in a deep pan. Wet your fingers, scoop small amounts of batter, and drop gently into hot oil. Fry on medium heat until golden and crispy.
The moment of magic – Goli Baje puffing and turning golden in hot oil.
🥥 What to Serve With Goli Baje?
- Coconut chutney (a must!)
- Tomato ketchup for kids
- Hot filter coffee or masala chai on the side
🌿 Cultural Bite
Goli Baje is a snack that captures the essence of Tulunadu’s hospitality. You’ll find it in every wedding, temple food stall, and tea shop. Light, spongy, and made from everyday pantry ingredients, it’s loved across generations.
📌 Tips for Perfect Goli Baje
- Use slightly sour curd for the best fermentation.
- Don’t over-mix or make the batter too thin.
- Fry on medium heat to avoid a raw center.
🧳 Snack from the Coast, Loved Everywhere
Whether you call them Mangalore bajji or Goli Baje, these crispy fritters bring warmth and nostalgia. They’re perfect for monsoon evenings, unexpected guests, or just when your heart needs a taste of Tulunadu!
