Golibaje / Mangalore Bajji

Golibaje is a popular snack made from maida and other ingredients where a thick batter is prepared, then shaped into a small ball and deep fried in coconut oil. This is also served along with chutney. This dish is from the region of Udupi and Mangalore and Golibaje is named in Tulu language. People from other parts of Karnataka call this dish as Mangalore bajji.

Mangaloreans often eat this at tea time and also one of their favorite dish too. Also do check other Mangalorean Snack recipe such as Onion Pakoda, Bread Bonda, Raw Banana Fritters and Biscuit Rotti.

Preparation Time    : 10 min

Keep Batter to rest : 1 to 2 hours

Cooking Time          : 2 Min Per Batch

Serves                      : 3-4 

Ingredients :

English Name For Ingredients	Hindi Names For Ingredients	Quantity
All Purpose Flour	सभी उद्देश्य आटा / मेडा	1 Cup
Gram Flour	बेसन	½ Cup
Green Chilli	हरी मिर्च	4
Butter Milk	छाछ	½ Cup
Ginger Chopped	अदरक कटा हुआ	¼ tbsp
Curry Leaves Chopped	करी पत्ते कटा हुआ	1 tbsp
Coriander Leaves Chopped	हरा धनिया कटा हुआ	1 tbsp
Baking Soda	बेकिंग सोडा	1 tbsp
Coconut Oil	नारियल तेल	For frying
Sugar	चीनी	1 tbsp
Salt	नमक	To taste

Preparation :

1. Sieve all purpose flour and keep it ready to prepare a thick batter.
2. In a bowl add butter milk which should be sour along with that add sugar and salt. Stir to dissolve and add finely chopped green chilli, chopped ginger, chopped curry leaves & coriander leaves one by one and combine well.
3. Add all purpose flour and gram flour and prepare a thick batter. You can add water or buttermilk if it is more thick in consistecy. Let the batter rest for 1 to 2 hours.
4. Heat a deep frying pan with coconut oil in it. Meanwhile add baking soda to the batter and stir until it get mixed nicely.
5. When the oil gets enough heat take small portion of the batter and give a round shape, leave the batter one by one in to oil.
6. You can also use a spoon to leave the batter and once the batter is poured into oil they will puff up in size. After a minute turn them around and fry evenly all the sides. When it is crisp and golden remove onto absorbent paper.
7. Serve hot golibaje with a chutney of your like and a cup of tea.

Note :

1. Golibaje batter should be thicker than dosa batter. If the batter is not of right consistency it may consume much oil.
2. Adding gram flour is optional but it gives golden color and makes bajji very crisp.
3. Do not add baking soda while preparing batter. As you are keeping batter for the long time, adding baking soda consume more oil while frying. It is better to add 10 minutes before you start frying.