For this week’s second post on the theme Indian States, I selected a savoury deep fried snack from Mangalore. Popularly known as goli baje or mangalore bajji, this has maida as the star ingredient. I went through so many recipes. Some had only maida, some had rice flour, some had besan and I couldn’t decide which one to follow. Then I selected a recipe which had only maida. If you want crispier bajes, add 1/4 cup of rice flour along with the given ingredients. These baje batter is mixed with curd to give more softness to the bajes.
As I used only maida, the bajes were so soft. Serve it with a chutney of your choice and you will be so happy. You can even add onions if you like the flavour. Next time I will be adding onions and rice flour to make it crispier. The original recipe asked for 4 hours of fermentation but I rested the batter for 1 hour. But still I could taste the sourness of curd. So if you are making this on a hot day, rest the batter for 30 minutes to an hour. But if the weather is chilly, then go for 3-4 hours.
Recipe Source: Udupi Recipes
Maida/ Flour-1 cup
Coriander Leaves-2-3 tbs
Baking Soda-a pinch
Oil- to deep fry
In a bowl mix together maida and curd.
Add enough water to make a thick batter.
Cover and set aside for 1 hour.
By the time chop all the ingredients.
Heat oil in a pan.
Add all the ingredients to the batter and mix well.
Take small portions in your fingers and drop into oil.
Deep fry on medium flame until brown.
Serve hot with a chutney of your choice.
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