“Bajra Goli Bajo (Baje) / Pearl Millet Spongy Fritters” ... Served with “Patrade Panna ~ Venti ~ Bimbula Gojju / Colocasia Leaves ~ Stems ~ Tree Sorrel Chutney” And “Rulav (Upma)” Alongwith “Saffron flavoured Lime Juice” … A delicious combination of dishes ... A meal in itself ... Yummy Yumz …...
** Come Winter or Rainy Season the cold in atmosphere makes one crave for deep fried snacks. Goli Bajo is a traditional Amchi spongy fritter that is often served as a snack and is a delite to have with hot cup of Coffee / Tea. It is every Manglorean’s Favourite snack and I still remember the aroma of these Bajo’s Mom used to prepare when we arrived from school drenched.
** ‘Goli’ means round and ‘Bajo / Baje’ means snack that is deep fried. So ‘Goli Bajo’ means a round deep fried snack. This is the most famous snack of almost every restaurant in my native place Mangalore. This snack is really very spongy and porous from inside and crispy outside. Tastes awesome with coconut chutney or ketchup. It is really simple to prepare once you get the hang of it. Some time ripe banana is added to it for softness too. But, by and large it is prepared with just flours.
** It’s winter time and the chills are slowly creeping in. Today being Children’s Day ie 14th Nov. the child in me wanted to eat something yummy … so prepared these traditional goli bajo with a twist by adding in bajra flour. Bajra gives heat to body and is always included into diet in Maharashtra regions as winter sets in. That really was delicious. Could not have asked for a better version of the same. This is something I am going to prepare often now, as I loved it better than the normal ones. Go ahead and prepare them and enjoy with chutney or ketchup tastes too good.
** Ingredients :
Maida / APF : 1 cup
Besan / Bengal Gram Flour / Chane peeta : 2 tablespoon (Heaped)
Bajra Atta / Pearl Millet Flour : ½ - ¾ cup
Baking Powder : a pinch.
Ginger / Adrak / Alle : ½ inch grated or cut into fine pieces.
Green Chillies : 3-4 chopped very fine.
Hing / Asafoetida Powder : ½ tsp
Curry Leaves / Kadipatta : 8-10 chopped to pieces
Curds / Dahi : 2 tblsp
Salt to taste
Water as required
Oil for deep frying.
** Sieve together maida, besan (gram flour), bajra (pearl millet flour) with baking soda and put them in a large bowl.
** Beat the curds with ½ cup of water. Add in salt to taste, ginger, green chillies, hing powder, curry leaves and mix well.
** Add in the sieved flour’s to the curd mixture and mix well. There should be not lumps. The mixture should be smooth and creamy. If necessary, you can add in a little bit of water, but be careful the batter should not be runny. The mixture should be thick or else the goli bajo will soak in oil while frying. Keep it aside at room temperature for 5 minutes only.
** Heat a medium sized thick bottom kadai with plenty of oil (around 4-6 cups). When it comes to smoking hot, reduce the flame to medium and wait for 5mins. Take a small pinch of the dough and drop in the oil, if it comes up round and nice within few minutes it means the oil is of correct temperature for frying. Keep the temperature even throughout frying of the baje/bajo’s.
** Drop small balls of the dough making it into round shape with the help of your fingers and running the dough on the rim of the bowl. Fry 6-8 balls at a time (the no. of balls depends upon the size of the kadai). Keep stirring the balls / bajo’s and rolling them to fry evenly on all sides.
** When they become evenly browned and crispy, remove on an absorbent paper for the excess oil to drain off. Prepare the remaining dough similarly. Fry in batches until all the batter is completely done and over. Do not store this batter as the pinch of soda added in it will have fizzled out and you will not get the right consistency bajo's.
** “Bajra Goli Bajo (Baje) / Pearl Millet Spongy Fritters” are done and ready to be relished. Serve them hot with any chutney of your choice or ketchup. Children will surely love them more with Toato Ketchup for sure. Today being Ekadashi I had this for lunch with rulav (upma) and Colocasia Chutney along with lime juice . Yummy lunch for sure.
** Tastes awesome especially during winter / monsoon season its bliss to have these with a cuppa of hot drink for tiffin too. Do prepare these delicious Goli Bajo’s and Enjoy with family and friends. I assure you, you will see all smiling faces around you when you serve them. I myself was really surprised with the change in the taste. It really did take the Goli Bajo which in itself is awesome to altogether another level in taste and texture.
** For the Saffron flavoured Lime Juice Recipe, Please follow the link given below …
** For the Patrade Panna ~ Venti ~ Bimbula Gojju / Colocasia Leaves ~ Stems ~ Tree Sorrel Chutney Recip, Please follow the link given below ….
** For the Rulav (Upma) Recipe, Please follow the link given below ….
** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.
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