Recipe Courtesy: Jaya V Shenoy's cook book 'Oota Upahaara'
When we were in school, when a holiday was declared for the next day, we used to shout "Naale raje...Goli Baje".
This Goli Baje which is known as Mangalore Bajji in other parts of Karnataka is a simple fried snack. If you go to any Mangalorean restaurant serving breakfast or evening snacks, you will never miss this.
Buns and Goli Baje are inseparable cousins of Mangalore, for both are dumplings off the same flour, that is maida.
Many fail to get the right results when they try to make Goli Baje. We succeeded, following Jaya V Shenoy's cook book 'Oota Upahaara' that was published in 1999.
Here I go with that version of Goli Baje or Mangalore Bajji. Chutney can be red, white or green. Depends on personal liking but the main item should come out perfect. That's our intention to highlight this ever popular Mangalorean snack item!
Ingredients:
Maida - 2 cups
Chana(Bengal Gram) Flour - 1/2 cup
Buttermilk - 1/2 cup
Sugar - 2 Tsp
Soda Bicarb - 1 Tsp
Green Chillies - 4 Chopped
Ginger - 1/2 inch piece chopped
Salt - To taste(Approximately 1 Tsp)
Water - 1/2 cup
Oil - For deep frying
Method:
Combine buttermilk and water.
Add salt to taste, sugar and soda bicarb.
Sift maida and chana flour.
Add the chopped green chillies and ginger, then the flour mixture and mix well.
The batter should be slightly watery but not too thin.
Keep covered for 1 hour.
Heat oil in a kadai.
Drop tablespoonfuls of the batter in hot oil using your hand, preferably dipped in water and fry the baje till crisp on medium flame.
Transfer to a perforated vessel or a kitchen paper to drain excess oil.
Serve with chutney of your choice.
Variation: You may add finely chopped coconut kernel and chopped curry leaves to the batter.
Watch this video by Faltu Productions made specially for Kudpiraj's Garam Tawa featuring Anuradha Pai, Maya Rao and Kudpi Raj with voice narration -
When we were in school, when a holiday was declared for the next day, we used to shout "Naale raje...Goli Baje".
This Goli Baje which is known as Mangalore Bajji in other parts of Karnataka is a simple fried snack. If you go to any Mangalorean restaurant serving breakfast or evening snacks, you will never miss this.
Buns and Goli Baje are inseparable cousins of Mangalore, for both are dumplings off the same flour, that is maida.
Many fail to get the right results when they try to make Goli Baje. We succeeded, following Jaya V Shenoy's cook book 'Oota Upahaara' that was published in 1999.
Here I go with that version of Goli Baje or Mangalore Bajji. Chutney can be red, white or green. Depends on personal liking but the main item should come out perfect. That's our intention to highlight this ever popular Mangalorean snack item!
Maida - 2 cups
Chana(Bengal Gram) Flour - 1/2 cup
Buttermilk - 1/2 cup
Sugar - 2 Tsp
Soda Bicarb - 1 Tsp
Green Chillies - 4 Chopped
Ginger - 1/2 inch piece chopped
Salt - To taste(Approximately 1 Tsp)
Water - 1/2 cup
Oil - For deep frying
Method:
Combine buttermilk and water.
Add salt to taste, sugar and soda bicarb.
Sift maida and chana flour.
Add the chopped green chillies and ginger, then the flour mixture and mix well.
The batter should be slightly watery but not too thin.
Keep covered for 1 hour.
Heat oil in a kadai.
Drop tablespoonfuls of the batter in hot oil using your hand, preferably dipped in water and fry the baje till crisp on medium flame.
Transfer to a perforated vessel or a kitchen paper to drain excess oil.
Serve with chutney of your choice.
Variation: You may add finely chopped coconut kernel and chopped curry leaves to the batter.
Watch this video by Faltu Productions made specially for Kudpiraj's Garam Tawa featuring Anuradha Pai, Maya Rao and Kudpi Raj with voice narration -
1 comment:
It was a pleasure working with you Kmaam. And yes the goli baje were scrumptious :-)
Regards,
Anu
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