Multi Flour Goli Bajo/ Bajias/ Fritters.

"Multi Flour Goli Bajo/ Bajias/ Fritters" served with Tomato Ketchup (store bought) ... when hunger pangs hit, or guests drop in unannounced ... all you can think of as quick fix is goli bajo's, but looks like goli bajos were not in mood to turn gol-gol as I am preparing them after a long time ... But tasty bajos were over within minutes ... tummy full and kush ... Yummilicious ... 

** Bajo’s are a delight to relish any time of the day, especially if you have friends come over for a chit chat or is its pouring heavily and you can’t go out. The dampened spirit gets lifted with these delicious goli bajos accompanied with either soup or coffee/tea or a hot cocoa. Well I gave a twist to the normal goli bajos by adding in makkai ka atta. The bajos did not turn up round in shape as goes it name and how it normally does. But taste wise they were superb, simply delicious. So do try this awesome recipe, just see to it that you keep the batter slightly thicker than that for normal goli bajos and it will be done fine. Always go after taste first, perfection comes later with practice. So don’t give up and give it a try. Sharing the simple recipe below. 

** Here is my simple recipe for "Multi Flour Goli Bajo/ Bajias/ Fritters" ... My Style ...  

** In a wide bowl add in 2 cups of Maida (APF), 2 tblsp of makkai ka atta (maize flour), 2 tblsp of besan (bengal gram flour), 1 tblsp of rice flour (tandla pitti), 1-2 tblsp of curds (dahi), salt to taste (namak) and mix well. 

** Add in finely chopped 8-10 fresh curry leaves (kadipatta/karbevu), 5-7 green chillies (hari mirchi, tarni mirsanga, +/- depending on individual taste), hing (asafoetida), pinch of cooking soda and mix well. Now add in water little by little mixing well to prepare a lump free thick creamy mixture. 

** 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 baje will soak in oil while frying. Keep it aside at room temperature for 10-20 minutes. You can check the enclosed picture of the batter above.

** 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 5 mins. 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 light golden and crispy, remove on an absorbent paper for the excess oil to drain off. Prepare the remaining dough similarly. Fry in batches until all are done. 

** "Multi Flour Goli Bajo/ Bajias/ Fritters" are done and ready to be served. You can serve them as it is too as they are spiced one’s, but they taste delicious when served with coconut chutney or Tomato Ketchup. Children love to eat them dunked in ketchup, so be prepared for a larger batch of frying of the same. This is a dish that can be prepared easily when guests or friends drop in unannounced as it does not take much time. Enjoy.