Goli Baje, Koli Baje, Mangalore Bajji or Maida Bajji. It is know by different names but the dish here is the same.
This Bajji (actually is a close relative of Bonda) comes from the South Karnataka town of Mangalore. It used to be my favorite when I was in Mangalore and my dad was an expert in making it. We would eat this as evening snack along with hot tea.
When I was a kid, I used to mistake this popular South Canara for something made out Chicken (Koli in Kannada) and avoided it when someone offered it. Later when I got a taste of it, these bondas disappeared from my plate in a snap!
It tastes like a Bonda but it is more soft and more elastic. The maida and curd gives it the unique taste and texture.
If you haven’t tried Goli Baje before, now is your chance to taste these snacks from Karnataka. Here is my mother’s 4 step recipe process.
Goli Baje Recipe
1 cup Maida
1 1/2 cups Sour Curds (Yoghurt)
6 to 7 Green Chillies – Chopped small
Chopped Coriander Leaves – a small bunch
Salt – to taste
Cooking Soda (Soda Bicarb) – a pinch
Oil for deep frying
Mix Maida, Sour Curds, Green Chillies, Coriander leaves and salt in a bowl.
Store this overnight or in the morning, for about 8 to 10 hours. This will help the flour ferment into a thick gravy.
The next day, or in the evening, make medium sized balls and fry in oil in a deep pan.
Serve hot with tomato ketchup and tea.
Note: If the flour gravy is too thick – add sour curds. If it is thin, add maida as required.
Links to other sites and blogs:
Goli Baje from Yakshagana.com
Mangalore Bajji from Aayis Recipes (blog)
Another recipe from Lime and Lemony Blog
Here’s a recipe for Koli Bajji from Mane Adige (blog)
Also check out South Indian snacks, vadas and Bondas from Indian Food Kitchen Main website