Goli Baje (Mysore Bhajji) – South Indian Snack

Step 1: Prepare the Batter

In a mixing bowl, combine 1 cup all-purpose flour (maida), 1 tablespoon gram flour (besan), 1/4 teaspoon turmeric powder, 1/4 teaspoon baking soda, 2 finely chopped green chilies, 1/2 teaspoon cumin seeds, 1 inch grated ginger, 1/4 teaspoon asafoetida, 8-10 chopped curry leaves, 1 teaspoon salt, and 1/2 teaspoon sugar (optional).

Step 2: Add Curd and Mix

Add 1/2 cup of curd to the dry ingredients. Begin mixing by hand, gradually adding small amounts of water as needed to form a thick batter. The consistency should be thicker than regular pakora batter.

Step 3: Rest the Batter

Mix the batter thoroughly for a few minutes until it is well combined and slightly airy. Cover the bowl and let the batter rest for 15-20 minutes.

Step 4: Heat Oil for Frying

Heat sufficient oil for deep frying in a kadai or deep pan over medium heat.

Step 5: Deep Fry the Goli Baje

Once the oil is hot, carefully drop small, irregular portions of the batter into the hot oil. Do not overcrowd the pan. Fry the Goli Baje until they turn light golden brown on all sides, turning occasionally.

Step 6: Serve Hot

Once golden brown, remove the Goli Baje from the oil using a slotted spoon and drain excess oil on a paper towel. Serve hot with chutney or as a standalone snack.

• Ensure the batter is thick, similar to pakora batter but slightly thicker, to get the right texture.

• Mix the batter thoroughly by hand for a few minutes to incorporate air, which helps in making the bhajji fluffy.

• Adjust the amount of green chilies to your spice preference.

• Add finely chopped onions for an extra crunch and flavor.

• Experiment with other spices like black pepper or a pinch of garam masala for a different taste profile.