GOLI BAJO BY NAMITHA PRABHU

MANGALOREANS SPECIAL DISH " GOLI BAJO"

GOLI BAJO

GOLI BAJO/MANGLORE BAJJI

INGREDIENTS:
*. 1 cup plain flour (maida),
*. 1/4 cup besan (chickpea/gram flour),
*. 1/2 cup plain yoghurt,
*. A pinch of bicarb of soda/1 tspn baking powder,
*. 1/2 teaspoon jeera/cumin seed,
*. Around 1/4 cup water, plus maybe a little bit more,
*. Around 2 tsp finely chopped ginger,
*. 1 green chilly finely chopped ,
*. 3 tbsp finely chopped fresh coriander/curry leaves,
*. 2 tbsp sugar,
*. 1 or 2 tsp salt,
*. Enough oil for deep frying.

METHOD:
1. Sift together the flour, besan add bicarb of soda, sugar and salt, mix well then add the yoghurt, mixing well.
2. Now slowly add lil water n make a batter lyk v prep fr surnali
3. Stir in the jeera, ginger, chilli and fresh curry/ coriander leaves.
4. Let the batter sit for around 30 minutes .
5. Heat enough oil for deep frying in a pan, until it gets hot enough .
6. Drop in spoonfuls of the batter, not too much at a time, as the bajes will fluff up in the oil.
7. Deep fry until they are a light golden brown colour.
8. lift them from the oil and drain on kitchen paper.
Repeat until the batter is all used up. Serve hot with chutney.