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.