Allergens in Goli Baje: milk, gluten.
Ingredients
Quantities for 20.
- 200g Maida
- 60g Besan
- 200g, sour Yogurtsour curd is what gives goli baje its tang and its lift
- 4, chopped Green Chilli
- 1 tbsp, chopped Ginger
- 2 sprigs, torn Curry Leaves
- 3 tbsp, cut into slivers Coconut
- 1/2 tsp Baking Soda
- 500ml for deep frying Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Also sold as Mangalore bajji. The batter must be thick enough to hold a rough ball dropped from the fingers.
- The batter needs a rest of at least 2 hours. That fermentation is the difference between light and leaden.
Method
- Whisk the yogurt smooth and mix in both flours, salt and the soda into a thick batter.
- Rest, covered, 2 to 3 hours at room temperature until it looks aerated.
- Fold in the green chilli, ginger, curry leaves and coconut slivers.
- Drop rough balls into medium-hot oil using wet fingers.Medium heat. Too hot and they brown before the middle sets.
- Fry 5 minutes, turning, until deep gold all over. Drain and serve hot with coconut chutney.
Storage
Eat within the hour. They deflate and toughen as they cool and do not reheat convincingly.
Nutrition Good estimate
One serving of Goli Baje (31 g) is about 94 calories, or 305 calories per 100 g.
Low protein: 2 g a serving, 9% of the calories
| Per serving31 g | Per 100 g | |
|---|---|---|
| Calories | 94 kcal | 305 kcal |
| Protein | 2.2 g | 7 g |
| Carbohydrate | 10.4 g | 34 g |
| of which sugars | 1.0 g | 3 g |
| Fibre | 0.8 g | 3 g |
| Fat | 4.8 g | 16 g |
| of which saturated | 1.3 g | 4 g |
| of which unsaturated | 3.2 g | 11 g |
Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.