Tuesday, October 5, 2010

Mangalore Goli Baje

Goli Baje is another of traditional Mangalorean speciality equivalent to Kanda baje in Maharashtra and pakode in North India. Hence it is very popular in Udupi region which has many temples. Goli Baje does not contain rice, onion and garlic and yet tastes great.  It can also be considered upwas or fast food. Goli baje like any fried snacks, should be consumed immediately when it is hot or else it becomes soggy and loses its crispiness. I serve it with coconut chutney and the recipe follows after the goli baje recipe.

1 cup maida or all purpose flour
1 tablespoon besan or chick pea flour
1/2 teaspoon baking soda
2-3 green chilies or as per taste
1 tablespoon finely chopped ginger
1/2 cup curd or yogurt
1 tablespoon sugar or as per taste ( I like them a little sweeter)
1/2 teaspoon jeera or cumin powder
4 tablespoon finely chopped coriander leaves or cilantro
pinch of pepper powder
4-5 curry leaves
salt as per taste
oil for frying

Sieve the flour, besan, salt and baking soda. Add ginger, chopped green chilies, curry leaves , cumin powder, and sugar to the yogurt and give it a pulse or two in the blender. Take care not to make a smooth paste of all the ingredients mixed in the yogurt. Mix the yogurt paste with the flour. Add water if required to make a thick paste. The consistency should be thinner than roti dough and thicker than the idli batter. Add coriander leaves, pepper powder and adjust salt and sugar. Heat oil in a pan and drop "grape-sized" batter in the hot oil. Fry till golden brown on both sides. Serve hot with coconut chutney.

Coconut Chutney
1/2 cup sliced or grated coconut
1/2 teaspoon tamarind concentrate or small piece of tamarind
1 tablespoon sugar
pea sized piece of ginger
3 green chilies or as desired
salt for taste

Add as little water as possible to the above ingredients to make a smooth paste.