Padmas Navaruchi

.Dear friends, today’s recipe is Goli Bajji from Mangalore, Karnataka.

Goli Bajji consists of small, marble-sized fritters made from maida, or all-purpose flour. A semi-liquid batter is prepared using curds, sour buttermilk, herbs, and spices. This mixture results in a crispy exterior and a soft interior. Enjoy making these delicious fritters!

This recipe is especially for my North Indian friends, who are specialists in different types of fritters, BUT THIS MAY BE NEW TO THEM.

This is made in different combinations. few people use gram flour, some use urad dal paste, and some use Rice flour along with maida while making the batter. I prefer using only maida and have shown you the same recipe as I do.

Making of gol bajji is very simple, and can be made very easily with the ingredients commonly available at home.

INGREDIENTS NEEDED FOR MAKING GOLI BAJJI

• Maida-1 and1/2 cup
• curds-1 cup
• Green chilies-3-4 finely cut
• Curry leaves are finely cut.
• Coriander leaves- handful of finely chopped
• ginger-1-inch piece finely cut.
• Cumin seeds-1 teaspoon
• Coconut fresh- cut into small pieces 1 tablespoon
• Oil-1tablespoon (hot)
• Salt-3/4 teaspoon
• Baking sods-1/2 teaspoon
• Hing-1 pinch
• Sugar-1 teaspoon
• Water 1/2 cup or more if needed.
• Oil-350 grams to deep fry.

Preparation of the batter for goli bajji:-

• Take a measured amount of maida and sift with salt and baking soda.

• Take curds in a mixing bowl, add oil to it, and mix them.

• Now add coconut pieces, cut ginger, cumin seeds, green chilies, and curry leaves. (all finely chopped).
• mix all of them.

• Now add sieved maida flour.

• Lastly, add chopped coriander leaves.

• combine all of them into a semi-solid batter, so that you can drop them in oil with hand to make fritters.

• keep it covered for at least 30 mts.

• The batter is ready. Beat the batter for a minute before making goli bajji.

MAKING OF FRYING THE GOLI BAJJI:-

• Heat the oil in a frying pan.
• Now drop the batter with your fingers or spoon as shown.

• Turn it all around at regular intervals to fry evenly and get a good golden color.

• Now remove them on a kitchen towel to absorb extra oil.

• HOT AND YUMMY MANGLORE GOLI BAJJI IS READY TO RELISH.
• SERVE HOT WITH COCONUT CHUTNEY.

NOTE;- goli bajji will be very crispy from the outside and soft with tunnals inside.