Goli Baje|Mangalore Bajji|Goli Bajje - A Mangalore Special

When the weather is down or rainy, seriously i love to munch some fried beauties for my evening snacks with a cup of masala chai. When i came to know that am the host of this month's South Vs North Challenge, an event created by  Divya Pramil of You Too Can Cook, i know i'll be preparing a deep fried evening snacks.  The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India).Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. Am very much happy to say that i got an immense opportunity to challenge again  the opposite Northern team for this month on behalf of Southern team. I have to say a big thanks to Divya for giving me this opportunity again after challenging the opposite team with one of my grandma's signature dish, the famous Chettinad Pakoda Kuzhambu few months back.

Coming to today's recipe, instead of making Tamilnadu foods i picked this addictive snack food from Mangalorean cuisine.Goli Baje or Goli Bajje, is a famous deep fried snacks which is quite popular in South Canara. This tea time snacks sound almost like Tamilian's Urad Dal bonda but this goli bajje are quite easier than urad dal bonda. With simple ingredients this deep fried beauties are prepared without any hassle.No grinding, no soaking and no onion or garlic, yes this Mangalore bajjis goes for an easy breezy preparation. Traditionally this bajjis are served with coconut chutney but somehow i love mine with ketchup, however this bajjis doesnt even need any side dish.

1cup All purpose flour/Maida
1/4cup Gram flour/Besan/Chickpeas flour
1/2cup Curd
1/4cup Water
Few coriander leaves (chopped)
2tbsp Coconut pieces
1tsp Cumin seeds
1tsp Ginger (finely chopped)
2nos Green Chillies (finely chopped)
1/4tsp Sugar
1/4tsp Baking soda
Salt (as per need)
Oil for frying

 Take the both flours in a bowl, add the curd,sugar, baking soda,salt and slowly whisk to form a thick paste.

Add water now and slowly make a batter, batter should not be too thick or too runny.

If you able to see the batter fall slowly from the hand beater, your batter is prefect.

Cover it with plastic wrap, keep it in a warm place overnight.

If you dont want to keep overnight, keep the batter in a warm place for an hour.

Now add the chopped coriander leaves, chopped ginger, chopped green chillies,cumin seeds and mix well.

Finally add the coconut pieces (dont use grated coconut or dessicated coconut), mix well.

Heat oil for deepfrying, drop a tablespoon of batter to the hot oil,continue the same process. Dont overcrowd and fry in small batches.

Fry on both sides until the bajjis turns golden brown.

Serve hot with coconut chutney or ketchup.