GOLI BAJE without CURD / MANGALORE BONDA without CURD

Goli Baje is a famous snack in Mangalore.Goli means round shape and Baje means deep fried snack.There are various versions  to prepare this Goli baje.Usually Goli baje is prepared using Curd/Butter milk.In this recipe I prepared this snack without Curd/Butter milk.

The following ingredients are needed to prepare this Goli Baje without Curd /Mangalore Bonda without Curd.

Ingredients:-

Oil.                                    -for deep frying
Maida/All purpose flour.   -3/4 cup
Besan/Bengal gram flour.-1/4 cup
Sugar.                              - 3tsp
Green chilly.                     -4
Curry leaves.                   -1 spring
Cooking soda.                 -1/4 tsp.                          -
Water.                              -1/2 cup
Salt.                                 -to taste

Instructions:-

Wash and finely chop  Green chillies into roundels and keep aside.

Wash and finely chop Curry leaves and keep aside.

In a wide mixing bowl add Maida, Besan flour, Sugar, finely chopped Curry leaves and Cooking soda.Mix  everything together to make a thick batter adding required Water.The batter should be neighter too thick nor too thin.If the batter is too thick Baje will  become hard and if the batter is watery the baje will drink oil.

Mash the finely chopped Green chilly roundels with required Salt using your finger tips and add them into the batter and mix well.Then keep aside the batter for 2 hours for fermentation.

Method:-

Heat Oil in a deep frying pan on medium flame.Dip your fingers in water and take a small portion of the batter from the mixing bowl and put them one by one into the hot oil and deep fry the puffed batter/Goli baje until golden brown and cook on all sides evenly.

Remove the puffed Goli Baje from the hot oil and transfer on a tissue paper to absorb the  
excess oil.

A yummy Goli Baje without Curd / Mangalore Bonda without Curd is ready to serve.

Serve the Goli Baje  with Tomato Ketchup or spicy Onion pickle or with Coconut chutney.