July 16, 2016

Goli Bajji/ Mangalore Bajji

It is the peak of the summers in Dubai and my heart longs for the monsoons in India.
Waking up to the sound of rains..
A rainy evening with a mug of hot coffee..
A walk in the rains..
Getting splashed - ugh!! Sounded annoying back then, but now! I need that one splash. 
And of course, the hot fried bajjis that lifts your spirits.
That is something I can do in Dubai too!
My thoughts went scrambling and this is what it resulted in.

Cheers to Goli Bajji/ Mangalore Bajji with hot tea that sent me down many memory lanes. While I get nostalgic, why don't you guys have a sneak peak at what is below - 

  1. All purpose flour - 1 cup
  2. Yogurt - half cup
  3. Rice Flour - 2 tbsp
  4. Onion - 1 medium chopped
  5. Ginger - 1 tbsp grated
  6. Green Chilly - 1 sliced thinly
  7. Curry Leaves - 1 sprig finely chopped
  8. Coriander Leaves - a handful finely chopped
  9. Asafoetida - 2 pinches
  10. Baking powder - 1/4 tsp
  11. Sugar - 1 tbsp
  12. Salt to taste
  13. Oil for deep frying

  • In a bowl, whisk the yogurt and add all purpose flour, rice flour and the baking powder. 
  • Once the ingredients have combined well, add the chopped onion, ginger, green chilly, curry leaves and the corriander leaves.
  • Add asafoetida, sugar to the mix and salt to taste.
  • Keep the mixture standing for 1 to 2 hours.
  • Heat a skillet and add oil to this.
  • Dip your hand in water and scoop a lemon sized ball of the batter and carefully place in the oil( be careful not to burn your hands)
  • 4 - 5 balls can be placed at a time. Flip it over once the side has browned. It may take about two minutes to cook on medium flame.
  • Carefully remove from the oil and place on tissue to drain off the excess oil.
  • Serve it hot and crisp with coconut chutney
You may also note - 
  1. Adding the rice flour gives the crispness to the bajjis.
  2. If you find the batter too thick, add water to reach the desired consistency.
  3. Constantly keep the flame on medium to avoid under cooking or burning of the the bajjis.
Recipe shared by a dear friend - Vandana

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