"Jowar- Maida Goli Bajo/ Fritters" served with Coriander Coconut Chutney and Tomato Ketchup (stores) ... prepared some Goli Bajo for evening snack to beat hunger pangs as lunch today was simple roti bhaji ... tried a different variation and prepared with jowar flour and little bit of maida ... turned out spongy and delicious ... Yummilicious ...
** By now all of you who follow my Blog must have come across Goli Bajo, a round deep-fried spongy-textured fritters that really does not need any particular time to be relished. I repeat for those new here that, ‘Goli’ means round and ‘Bajo/ Baje’ means snack that is deep-fried, in all ‘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 tomato ketchup (children’s choice). It is really simple to prepare once you get the hang of it, I will not run into more details as I have already written about it elsewhere, and will be sharing a common link at the bottom of this recipe. You may browse through them for more information, texture of batter, etc.
** However, I have mention here that giving twists and trying out different variations has always been my hobby and I keep doing so, most of which have always turned out great, while there have been some disasters too. But this one was total surprise and sure to be prepared many more times in my home. Yes, this time I prepared using Jowar flour (Great Millet/ Sorghum) and turned out better than all the ones I prepared to date. This time I had to use a pinch of baking soda, which I usually do not add, as somehow I do not like this type of fermenting and prefer to allow it to rest for a few hours which does give fantastic result, but as I was in a hurry and I had prepared this just on a hunch, I did add and it was fantastic. Truly delicious, I could not have asked for a better snack to be relished with chutney or ketchup during my leisure time.
** Here is my recipe for "Jowar- Maida Goli Bajo/ Fritters" … my own style, do try it out, it turns out spongy textured and delicious ….
** Ingredients :
Jowar/ Sorghum/ Great Millet Flour : 1 heaped cup
Maida/ APF : 2 tablespoon
Besan / Bengal Gram Flour / Chane peeta : 1 heaped tablespoon
Rice/ Tandul Powder : 1 tblsp
Cooking Soda/ Khaneka Soda Pitti : a pinch.
Ginger/ Adrak/ Alle' : ½ inch grated or cut into fine pieces.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4 chopped very fine.
Curry Leaves/ Kadipatta/ Karbevu : 5-8 finely chopped
Hing/ Asafoetida Powder : ½ tsp
Curds/ Dahi : 2-3 tblsp
Salt/ Namk/ Meeta : to taste
Water as required
** Oil/Tel : for deep frying.
** Sieve together jowar, maida, rice, besan, salt, hing and put them in a large bowl. Sieving together helps in mixing the ingredients equally well.
** Beat the curds with ½ cup of water well to a fine consistency. To this add in the ginger, green chillies, curry leaves pieces and mix well.
** Add the prepared curd mixture to the sieved ingredients in bowl and mix well with a wire whisk or spoon until it is evenly mixed into a batter without any lumps adding little by little water as is necessary only.
** Be careful with addition of water as 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 20-30 minutes to get soaked in well.
** 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.
** Check the prepared batter, it will have thickened by now. Add in a tablespoon of water on top and add the cooking soda on top of it, it will sizzle and mix, then mix it into the prepared batter well and if need be only add in more water. The batter should be thick dropping consistency.
** Now, drop small balls of the batter making it into round shape with the help of your fingers and running the batter on the rim of the bowl into the hot oil. 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 are the batter is done with, do not store this batter as it will not remain good if done so, so prepare only that much quantity how much is needed.
** "Jowar- Maida Goli Bajo/ Fritters" are done and ready to be served. Always serve goli bajos hot with any chutney of your choice or tomato ketchup. Children, youngster and elders equally love these fritters and you can prepare them for evening snacks when its weekend and you want to spend time with family having some great time together.
** I strongly believe that good tasty food bonds people together and these can be relished equally well with family and friends anytime of the day/ year but more so during holidays/ winter/ monsoon.
** 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 of this particular one which I prepared with Jowar flour. It really did take the Goli Bajo which in itself is awesome to altogether another level in taste and texture.
** Sharing below a common link to all “Goli Bajo” posted earlier in Blog in different combinations, do browse through them for more pictures on texture, frying etc., to get more idea about this delicious snack that is so much loved in southern parts of India.
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