Doodlebrary

Doodlebrary

• Mangalore Bajji, also known as Goli Baje or Mangalore bonda, is a popular South Indian snack that hails from the coastal city of Mangalore in Karnataka, India.
• It’s a delicious, deep-fried snack that’s perfect for teatime or as an appetizer.
• Here’s how you can make Mangalore Bajji:

• Ingredients:
  • 1 cup all-purpose flour (maida)
  • 1/4 cup rice flour
  • 1/4 cup yogurt (curd)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1-2 green chilies, finely chopped
  • A pinch of asafoetida (hing)
  • A few curry leaves, chopped
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

• Instructions:
  • In a mixing bowl, combine the all-purpose flour, rice flour, yogurt, baking soda, cumin seeds, mustard seeds, green chilies, asafoetida, curry leaves, and salt.
  • Gradually add water and mix the ingredients to form a thick batter. Make sure the batter is smooth and free of lumps.
  • Cover the bowl with a cloth and allow the batter to ferment for about 2–3 hours. The fermentation process gives the Mangalore Bajjis their characteristic light and fluffy texture.
  • Heat oil in a deep frying pan or kadai on medium heat.
  • Using a spoon, drop small portions of the batter into the hot oil. Fry them until they turn golden brown and crispy, making sure to flip them to cook evenly.
  • Remove the fried Mangalore bajjis using a slotted spoon and place them on a paper towel to remove excess oil.
  • Serve the Mangalore Bajjis hot with coconut chutney or a green chutney.

• These bajjis are typically round and have a crispy exterior with a soft and fluffy interior.

• They are known for their unique taste and texture, which is a result of the fermentation of the batter.
• Enjoy this delicious South Indian snack with a hot cup of tea or coffee.