Goli Baje/Mysore Bajji

3 hrs 30 minutes (includes fermenting time)

Serves 5 people

Author: Rajni Ram

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Goli Baje or Mysore Bajji is a popular snack from the Karnataka cuisine. In this dish, a batter of Maida/refined flour is allowed to ferment and then is deep fried. This is also a popular snack in Andhra where tiffin centres do brisk business churning out these Bajjis for breakfast, apart from other breakfast items like MLA Pesarattu, Idlis and more. Tiffin Centers are takeaways that open for a couple of hours in the morning serving breakfast and then later in the evening for snacks.

There are a lot of memories of this dish for me. With both my parents working, Sundays started on a leisurely note. Mom would not make breakfast that day, as she would be busy cleaning the house(or rather being behind our house help to see that she dusted and cleaned every nook and corner of the house). After this activity of hers only she would enter the kitchen to cook lunch. So, every Sunday my father would go to the tiffin center, and get us breakfast. The Goli Baje was always on the list, other than this we each would order what we were in a mood for that day. And so Goli Baje came to be a staple in our home. After getting married and moving out of the city also, each time I visited my parents I kept up this tradition of getting the Goli Bajje for breakfast.

Later, as I started experimenting with cooking, I have tried making these Bajjis, but everytime something would be off, and I wouldn’t get the desired result. After many trials I can say that finally, I have arrived at the right texture and taste, and so am ready to bring this recipe to you all now.

While you are here I request you to have a look at my other snack recipes like Mirapakaya Bajji/ Chilli Bajji, Rava Dosa, Semolina Cheese Balls, Samosa Pie, and more…

Ingredients

Maida/Refined flour 3 cups
Rice Flour 1 tbsp
Sour Curd 3 tbsp
Green Chillies 2 Finely chopped
Ginger 1/2 inch finely chopped
Curry leaves Finely chopped a few
Sugar 1 tsp
Baking Soda 1 tsp
Grated Coconut 1tbsp
Water about 1/4 cup
Oil for deep frying

In a mixing bowl take the Maida/ refined flour, and add the chopped green chillies and ginger, add the rice flour and grated coconut to it. Further add the finely chopped curry leaves.
Now add Curd, salt and sugar.
Mix everything well with a spatula, now add water little by little to make a thick batter. Now add the baking soda, mix well,and leave the batter to ferment for 3 hours.
After 3 hours check the consistency of the batter, if the consistency is very loose add about 1/2 to 1 tbsp of Maida, and mix. Heat adequate oil in a karahi for frying. Now take small portions of the batter and drop them into the hot oil gently. Fry on both sides until they turn brown and crisp. Drain on absorbent paper and serve with chutney of your choice.

In a mixing bowl take the Maida/ refined flour, and add the chopped green chillies and ginger, add the rice flour and grated coconut to it. Further add the finely chopped curry leaves. Now add Curd, salt and sugar. Mix everything well with a spatula, now add water little by little to make a thick batter. Now add the baking soda, mix well,and leave the batter to ferment for 3 hours. After 3 hours check the consistency of the batter, if the consistency is very loose add about 1/2 to 1 tbsp of Maida, and mix. Heat adequate oil in a karahi for frying. Now take small portions of the batter and drop them into the hot oil gently. Fry on both sides until they turn brown and crisp. Drain on absorbent paper and serve with chutney of your choice.

Notes:

After fermentation, the batter mostly turns loose. Not to worry, just add half to 1 tbsp of Maida, as recommended in the recipe. Do not be tempted to add more rice flour, as the texture will change.
Check the effectiveness of soda before use.
Fry in medium high oil.