"Goli Bajo/ Fritters/ Bajia with mixed Flour" served with Ambuli- Alle' Chutney (Raw Mango- Ginger- Coconut Chutney) ... whenever I prepare goli bajo/ bajia/ fritters I have control only over the taste, shape wise they behave exactly the way they want ... tried out with assorted flour and got a very spongy textured goli (round) bajo's ... that tasted awesome dunked in tangy ambuli chutney ... Yummilicious ...
** Goli Bajo as by now all those who follow my blog know that it is a traditional Amchi spongy bajo/ fritter that's often served as snack and is delight to have with hot cup of Coffee/ Tea/ Coolant. I have often mentioned how mom prepared these for evening tiffin when we came home hungry from school in the evening. I have added quite a few variations of these and written about the same many times, so will not repeat the same all over again.
** I will share a common link to them all at the bottom of this recipe, you can browse them in leisure and try them out to relish with your family and friends. I have also prepared this before but this time I have made a little bit of variation in flours and not added on curds as I did not have any. Surprisingly it turned out spongy and tasty and soon to follow are more variations. Till then enjoy this one and remember to give me a feedback via mail or comment.
** Here is my own recipe for "Goli Bajo with mixed Flour" … My Style …
** Ingredients :
Maida/ APF : 2 tablespoon (Heaped)
Besan/ Bengal Gram Flour/ Chane peeta : 2 tablespoon (Heaped)
Nachani/ Ragi/ Finger Milled Flour : 4 tablespoon (Heaped)
Rice/ Tandulu/ Akki Powder : 1 tablespoon (Heaped)
Cooking Soda : a large pinch.
Ginger/ Adrak/ Alle : ½ inch grated or cut into fine pieces.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6 chopped into pieces
Curry Leaves/ Kadipatta/ Karbevu : 5-6 chopped into pieces
Hing/ Asafoetida Powder : ½ tsp
Salt/ Namak/ Meeta : to taste
Water as required
** Oil for deep-frying.
** Add maida, besan, nachani, rice, hing powders into a bowl along with salt and mix well so that all the flours combine well. Now add in water and mix to a very thick consistency paste. The texture of the paste should be of dropping consistency.
** Add in ginger, green chillies, curry leaves and mix well. Cover and keep it aside for about 20 minutes. This helps in softening the flours and also it thickens out, so is a necessary step. Check out the consistency of the mixture and add water and mix if necessary.
** Now add a teaspoon of water on top of the mixture and immediately add over it the cooking soda, after two seconds mix it well with the mixture in clockwise direction. The batter should be thick, smooth and there should be no lumps whatsoever.
** Note : The mixture should be thick or else the goli baje will soak in oil while frying. You should be able to form a ball sort while dropping it into hot oil to get it perfect.
** Heat a thick bottom kadai with 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 rim of 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 consumed and done, do not store this batter in the fridge as it does not remain good.
** "Goli Bajo with mixed Flour" is done and ready to be served. Serve them hot with any chutney/ tomato ketchup of your choice. Tastes awesome as snack to be relished in the evenings when hungry or you have friends/ relatives drop by as it hardly takes time to prepare. Also you will be surprised how fast they all will be finished especially if there are kids.
** 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.
** Sharing below a common link to all the “Goli Bajo” prepared and posted in the Blog before. Do browse through them and give them a try and trust me they are all delicious ….
** Sharing below a common link to all the “Chutney's” prepared and posted in the Blog before which includes the one shared above too. You can serve Goli Bajo with any chutney or your choice as it goes well with all and yes there is absolutely no need to prepared sambar etc. Do browse through them and give them a try and trust me they are all delicious ….
https://gayathrifoodbytes.blogspot.com/search?q=chutney
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