Mangalore

Mangalore goli baje

Name: Mangalore goli baje
Total time: 40 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 2 cups maida (all-purpose flour, plain flour); 3/4 cup sour curd (plain yogurt, natural yoghurt); 3 tbsp rice flour; 1 tsp sugar; a big pinch baking soda (bicarb soda, bicarbonate of soda); Salt, to taste; 2 finely chopped green chilli; 1 inch finely chopped ginger; 1 sprig chopped curry leaves; Fresh grated coconut, small coconut bits, 1/4 cup; 1/2 tsp cumin seeds; Cooking oil (vegetable oil), for deep frying, about 1/4 cup absorbed

Crisp outside, soft and tangy inside. Also called Mangalore bajji, if you want an argument.

40 minTime

9 gProtein each

mildSpice

Goli baje or Mangalore bajji3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

455kcalsame

9 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Curd (plain yogurt, natural yoghurt)¾ cup, sour

Rice flour3 tbsp

Sugar1 tsp

Baking soda (bicarb soda, bicarbonate of soda)a big pinch

Saltto taste

Green chilli2, finely chopped

Ginger2.5 cm, finely chopped

Curry leaves1 sprig, chopped

Fresh grated coconutsmall coconut bits, 1/4 cup

Cumin seeds½ tsp

Cooking oil (vegetable oil)for deep frying, about 1/4 cup absorbed

Method

6 steps

1Whisk curd, sugar, salt and baking soda until frothy. Add maida and rice flour and mix to a thick, sticky batter.
2Beat the batter well with your hand for 2 to 3 minutes, then rest it covered.
3Fold in green chilli, ginger, curry leaves, coconut bits and cumin.
4Heat oil to medium. Wet your fingers and drop small lemon sized balls into the oil.
5Fry, turning, until deep golden all over. Drain on paper.
6Serve hot with coconut chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangalore

Mangalore goli baje

Crisp outside, soft and tangy inside. Also called Mangalore bajji, if you want an argument.

40 minTime

9 gProtein each

mildSpice

Goli baje or Mangalore bajji3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

455kcalsame

9 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Curd (plain yogurt, natural yoghurt)¾ cup, sour

Rice flour3 tbsp

Sugar1 tsp

Baking soda (bicarb soda, bicarbonate of soda)a big pinch

Saltto taste

Green chilli2, finely chopped

Ginger2.5 cm, finely chopped

Curry leaves1 sprig, chopped

Fresh grated coconutsmall coconut bits, 1/4 cup

Cumin seeds½ tsp

Cooking oil (vegetable oil)for deep frying, about 1/4 cup absorbed

Method

6 steps

1Whisk curd, sugar, salt and baking soda until frothy. Add maida and rice flour and mix to a thick, sticky batter.
2Beat the batter well with your hand for 2 to 3 minutes, then rest it covered.
3Fold in green chilli, ginger, curry leaves, coconut bits and cumin.
4Heat oil to medium. Wet your fingers and drop small lemon sized balls into the oil.
5Fry, turning, until deep golden all over. Drain on paper.
6Serve hot with coconut chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangalore goli baje

Make it your way

Ingredients

Method

Mangalore goli baje

Make it your way

Ingredients

Method

Make it a meal