GOLI BAJE/ MANGALORE BAJJI

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.