A Triathlon, a Trip and Tasty Goli Bajes!

Golden Goli Bajes with ketchup at Orcas Island, San Juans in the Pacific Northwest

I have been extremely busy these past few weeks and this post has been in my drafts way too long. Soon after my last post mid-August, I spent one rain soaked summer day swimming 1/2 mile in the open water, biking 12 miles on the open Seattle roads and finally dripping wet into a slow 3.1 mile jog finale at Genessee Park to finish my second ever Danskin Triathlon! Yes, yours truly finished a triathlon without dying, dehydration or damaging injuries that a few Advil's couldn't fix. This triathlon was a goal of mine to get back into working out schedule and I am happy to say that I did the triathlon and here a month later still trying to figure out ways to stay motivated to go to the gym. Its a hard balance getting everything done these days and I am in constant awe of some bloggers that have the ability to put out new recipes with interesting stories and fabulous photos on a frequent basis! Kudos to you all. After my triathlon weekend, I was swamped with the launch of a web site for a non-profit moms group and soon after that my family and I took a much needed vacation to the beautiful Orcas Island in the Pacific Northwest. Between all these things and raising my twins I haven't spent much time commenting, reading fellow food blogs or even cooking so much!

So with all my sincere apologies, I will now venture forth in describing to you my dish. My favorite fried object of desire. I present to you precious Goli Bajes. Goli Baje is a typically mangalorean fried fritter made out of all-purpose flour. Since I grew up in Bangalore I am used to only eating my moms' version. Once you have eaten a couple of Goli Bajes, you can't stop. You have to keep eating more and more to recreate the heavenly explosion of puffy maida goodness combined with the hint of ginger, chilies and herbs. Even though I have had these magical puffs with chutneys I prefer dipping them in either masala tomato ketchup or plain ketchup. My mom and I made these golden Goli Bajes during our in Orcas Island and it was the perfect snack for all while watching the serene views at West Beach. The Goli Bajes taste best fresh from the fryer with a hot cup of coffee or tea. I am sending this to lovely Asha at Foodie's Hope for this month's RCI Karnataka, brainchild of LakshmiK at Veggie Cuisine. I am originally from Karnataka and wish I had more time this month to sending and creating authentic south kanara recipes for the RCI Karnataka. Hopefully this is not too late and Asha will add to the round up!

Goli Baje or Mangalore Bondas Recipe

• 2 Cups All Purpose Flour
  
• Oil for Deep Frying (2 to 3 cups)
  
• 1/2 Inch ginger (chopped finely)
  
• 8 curry leaves (chopped finely)
  
• 1 green chili (quartered)1/2 Onion (optional)
  
• 1 Cup Whole Plain Yogurt (sourer the better)
• 1/2 cup buttermilk
• 1/2 cup water
• 2 teaspoons chopped cilantro
• Salt to taste
• Pinch of hing (asafoetida)

Method:

Add Flour, Hing, salt, ginger, curry leaves, cilantro leaves into a big bowl and incorporate together. Add yogurt to the mix and combine. Add buttermilk and water till batter is not too thick/not too thin but a slow moving drip (see photo below of my mom's hand with batter).

Keep a bowl of water near the stove, heat the oil in a deep fryer or frying pan to handle 8 to 10 goli bajes at a time. Dip fingers into water and scoop up golf ball sized batter and gently put into hot oil for deep frying. We fried about 8 to 10 goli bajes at a time till golden brown. Clean fingers between goli bajes to help scoop and roll them into hot oil a bit easier or else your fingers/hands will be sticky with the batter! Remove fried bajes with a slotted spoon to a paper toweled plate.

Optional: You can make a non-traditional version of the Goli Bhajes with chopped onions and they are equally good in my opinion. Just add the onions into the mix while combining with other dry ingredients.

Other Notes: We did not get full puffy ROUND goli bajes as we used all-purpose flour rather than self-raising flour. If you use the self-raising flour you will get round and puffy goli bajes but this version will take up more oil during frying as well.

Serve hot with ketchup and tea or coffee.

My mom demonstrating the flow of batter for Goli Bajes

Goli Bajes (with onion version) and a hot cup of Chai.

Other Goli Baje Recipes I found in the food world:

• Sia's Version
• Shilpa's Version
  
• http://www.mangaloredelicacy.netfirms.com/goli_baje.htm
  
• http://www.geocities.com/NapaValley/3925/recipe_snacks_18.html

Here are some photos from our Orcas Island vacation as an added bonus for my tardiness! Enjoy.

Sunset views from our cabin at West Beach Resort

Pretty flowers on the pier at West Beach

Domestic flowers (don't know the name) but so beautiful in West Sound.

Wildflowers at Moran State Park

Views from Mt. Constitution at Moran State Park, Orcas Island, San Juans, WA