INGREDIENTS:
All Purpose Flour 1 cup
Yogurt ½ cup
Ginger 1 tsp finely chopped
Green chilies 2 finely chopped
Curry leaves 3 strand finely chopped
Hing/ Asafoetida 1/2 tsp
Baking Soda ½ tsp
Salt to taste
Oil to deep fry
METHOD:
Making Goli baje the
authentic way takes a little longer. It’s a 2 day process.
1)
Mix all purpose flour with yogurt and salt to the
consistency of a pakoda batter and let it sit over night. (If you have sour
curd and if the region where you stay is humid then you can do this early morning
and keep the batter aside for at least 5 hours before making bajji.
2)
Three hours before making bajji add all the chopped
ingredients and baking soda and if the batter is little thick add some water
and keep it aside.
3)
Heat oil in a pan to deep fry, when the oil is hot by
using spoon or fingers drop the batter in the oil and fry until golden brown.
4)
Serve this hot bajji with chutney.
