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 Baje1 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 ChutneyMix 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 BajeSmall 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 ChutenyFinal 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.
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
