16 November, 2006

Goli Baje

Since the day I saw Goli Baje in Shilpa’s Aayi’s Recipe, I couldn’t stop myself to make our all time favourite tea time snack. Goli Baje is very much liked and loved street food in South Canara. In every college or office canteen it will be available at any time of the day. I remember the days when we friends used to bunk our boring lecture and sit in college canteen slurping “Beccha Beccha Kaapi” (it means hot cup of coffee in Tulu) with big plate of Goli Baje and sharing Beccha Beccha gossips… Ah good old memories. The wonderful time I shared with my friends may not come back but the pleasure of slurping hot cuppa with Goli Baje in winter can be created at any time.


Goli Baje
Ingredients:
1 cup Maida/All Purpose flour
3-4 Green Chillies, finely chopped (adjust acc to taste)
1 inch Ginger, finely chopped
1 cup of Butter Milk/Sour Curd
¼ tsp Cooking Soda
Few Curry Leaves, finely chopped
Salt to taste
Oil for deep frying

Goli Baje served with Coriander Chutney
Method:
Mix all the ingredients above and make a thick paste.
Keep it covered for 2-3 hours.
Take a small spoon of paste and drop it in hot oil.
Deep fry them in medium flame till they urn into lovely golden brown colour.
Serve hot with Coriander Chutney and “Beccha Beccha Kaapi”.
Green Coriander Chutney with Goli Baje
Ingredients for Green Chutney:
Small bunch of Coriander Leaves
3-4 Green Chillies
2-3 tbsp Grated Coconut
Small ball of Tamarind
1/2 inch of Ginger
Salt to taste

Method:
Grind all the above ingredients adding little water into a smooth paste.
Serve with hot Goli Bajes.

Spongy Goli Baje with Coriander Chuteny
Final Verdict:
What can I say friends!!! I got big thumbs up from my much better half. They turned out to be soft, fluffy and delicious. They were as soft and light as cotton balls. Don’t go by their looks. They might look very simple and easy to cook as they require very few ingredients and little preparation time apart from fermentation. But believe me; nothing can beat the taste of Goli Bajes in this cold winter. I must tell you one thing though. Because it’s made with Maida, it tends to absorb little more oil than normal Pakodas. But I feel that sometime we need to indulge ourselves in simple pleasures of life.


Soft and Fluffy Goli Baje

28 comments:

  1. Nice pictures. Remember seeing the same recipe at Aayi's recipes.

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  2. hi lakshmi,
    yup... i saw goli baje's in shilpa's blog and wanted to make them immediately as it was lon time since we had this with our evening coffee...:)
    cheers
    supriya

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  3. hey suppi nice goli baje ....enagude canteen nenappathu ...now i gottu make it too ..

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  4. he he he seema... madida natara blogli post maadu:)
    cheers
    supriya

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  5. Supriya..as I have mentioned, I love street food and yet again you have made my mouth water. These Goli Baje look yummey...shouting~...'Beccha Beccha Kaapi'...I note you are in London, so am i and I am sure i can smell those Goli Bajes...and i see the good ole curd is out again...you curd chick you...~soft smile~...many thanks again...

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  6. I love these. I wanted to make my version of these (perugu bajji - yoghurt bajji) with onions and coriander. I remember when I visit my aunty in Hindupur I used to scoff down by the kilo! Now I got make these! :)

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  7. I saw these at Shilpa's blog,they are so easy! Your description of the hot coffee and munching on these is reason enough to make new memories this winter with a new recipe like this one! Its new to me!

    Cheers,Trupti

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  8. I like the name :) never heard of it before, which region is it from ?
    Will try them once instead of pakodis

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  9. I like the name :) never heard of it before, which region is it from ?
    Will try them once instead of pakodis

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  10. Hi ,
    I never heard of this before. some time i ll give this too a try.
    I have a query with your baby corn manchurian , i am not able to find where to use maida? u have mentioned it in ingredients, but i cant find where u used it ? can u suggest it? i have all thigs available with me for that recipe, but confused with this only.
    -Pooja

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  11. hi dilip
    ha ha ha... ur comments always makes me smile... keep in touch... coz i'm planning to post as many street food as possible in this season:)
    cheers
    supriya

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  12. praveena,
    perugu bajji... that to made up of yogurt... now u got to post the recipe soon... i cant wait to try them:)
    cheers
    supriya

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  13. trupti,
    give it a try girl and dnt forget to have them with 'bechha coffee' and gossips:)
    cheers
    supriya

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  14. hi sandeepa,
    goli bajes are from a small coastal town called Mangalore in Karnataka.
    happy blogging girl:)
    cheers
    supriya

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  15. hi pooja,
    i must have forgotton to write it properly. maida is used with corn flour to make batter/paste for manchurian. make a thick paste of maida, corn flour, chilli powder and salt mixed with water and then dip babycorns in it and deep fry:) let me know how it turns out:)
    cheers
    supriya

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  16. hi supriya,
    thanks buddy! now i am going to make it today evening itself. will surely let you know that.
    Thanks.
    -Pooja

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  17. u r welcome babes:) i ust took a peek in ur blog and went through few line:) will check them properly after going home:)
    tc
    have fun:)
    cheers
    supriya

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  18. Hi Supriya! We call them "Mangalore Bajjis" and I love the taste! Have never tried to make it at home though. Will try it sometime for sure.

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  19. Hi, Supriya!

    Visiting you from Trupti's blog. I want to e-mail you to ask you something, but am unable to find an e-mail addy for you on your profile. If it is possible for you to e-mail me, would you do so at
    Lotusflower777@yahoo.com?

    Thank you so very much!

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  20. hi,
    i have mailed u my mail id...
    cheers
    supriya

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  21. hi vani,
    yup...the origin of goli bajes are from mangalore and its called as goli bajes in mangalore:) do give it a try n let me know...
    cheers
    supriya

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  22. Sups my darling girl, Goli Bajes look yummy!I used to eat a lot of them in Bhantwal and in Pane Mangaluru!:))
    The recipe is the same as Buskalu but instead of batter,you make a dough and roll Buskalu.That's why they are littler harder bcos of lack of water!!!Clever Andhrites!:))
    Buskalu,you can store and pop them like little spicy candies!:D

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  23. Sia, maine bhi banayi Mangalore Bajji and enjoyed it with hot coffee!

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  24. Thankyou so much for the recipe Sia. Whenever I visit Mangalore this is the only snack I have. I even learnt to order it in tulu "Yank goli baje bodu" :) I am going to try this now.

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  25. First time on yuour blog, Sia and love it!- Those baje look wickedly tempting!

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  26. My first time on your blog! Lovely to see all the recipes here...goLi baje is my fav snack! I was wondering if you had the recipe for Mangalore buns? :)

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  27. Thankyou eer goli bajje receipe post maltaar. I will try it out this evening. In kudla the best goli bajje and bans we used to get at shivbaug hotel, kadri. Really tasty,soft and mouth watering. do you have the receipe for bans? If you do can you please share that too? Thanks in advance.

    Anu.

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  28. I tried.. 😋
    👍
    I liked and my family too.
    thanks for sharing

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