Wednesday, November 23, 2011



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


 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.


LifenSpice said...

Those must have been absolutely delicious. I am craving some right now! How do you manage to make them so round? Mine never comes like that :(

Finla said...

They look super super delicious, i only knew about this when i saw in sirie's place and this looks so yummy to, wish i could grab few as they look so crunchy.

Srividhya Ravikumar said...

mm..mouthwatering, crispy Bajji..tempting picture..

Langolo cottura di Babi said...

I'm a new reader of your blog, I love it! This recipe look so delicious, I'll try it very soon ;)

great-secret-of-life said...

looks very yummy.. This looks very good

Iss Pyaar Ko Kya Naam Doon said...

Nice Blogger....

Food2Relish said...

Wow !! mouthwatering...
Lovely website came across recently.

Food2Relish said...

Wow !! mouthwatering..
Lovely website came across recently.