GOLI BAJO - a deep fried snack

Goli Bajo is a deep fried tea time snack served with Tomato ketchup or any spicy Pickles.Goli means round shape and Baje means deep fried  snack.The recipe is simple and easy to prepare.

The following ingredients are needed to prepare this Goli Bajo.

Ingredients:-

Maida/All purpose flour.  -1cup
Besan/Bengal gram flour. -1/4 cup
Red chilly powder.            -1tsp
Green chillies.                   -2
Cumin seeds/Jeera.            -1tsp
Curry leaves.                      -1spring
Salt.                                     - to taste
Sugar.                                  -1tsp
Cooking soda.                     -1/4 tsp
Hing powder.                       - 1/4 tsp
Buttermilk.                           -1/4 cup
Water.                                   - to adjust the consistency.

Instructions:-

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

Wash and finely chop Curry leaves and keep aside.

Method:-

In a large mixing bowl add Maida, Besan, Cumin seeds (Jeera), Red chilly powder, finely chopped Green chilly roundels, finely chopped Curry leaves, Salt, Sugar, Hing powder and Cooking soda. Mix well all the above ingredients..

Add Butter milk and sufficient water little by little into the mixing bowl,so as to make the consistency of the batter not too thick nor too thin.Keep the batter covered for 2 hours.

Method:-

Heat oil in a deep frying pan on medium flame.Wet your fingers and scoop a small portion of the batter from the mixing bowl and drop them directly into the hot oil one by one and deep fry them.

Deep fry the fluffed up batter to a golden colour.Toss with a slotted spatula to cook all sides.

Then remove the cooked Goli Bajo from hot oil and transfer to a tissue paper to absorb the excess oil.

Tasty evening snack Goli bajo is ready to eat with pickle or with Tomato ketchup.

MYSORE BONDA adding COCONUT BITS.

Mysore Bonda is a deep fried tea time snack adding Coconut bits and seved with Tomato ketchup or any spicy Pickle or with spicy Coconut chutney.This snack is very popular and famous in Karnataka.

The following ingredients are needed to prepare this delicious Mysore Bonda recipe

Ingredients:-

Oil.                                  -for deep frying
Maida/ All purpose flour. - 1 cup
Rice flour.                         - 2tsp
Green chillies.                  - 4
Ginger.                             -a small piece
Curry leaves.                   -1 spring
Coconut bits.                   -2tsp
Sugar.                              -1tsp
Salt.                                 -to taste
Baking soda..                  -1/4 tsp
Curd.                             -1/2 cup
Water.                             -to adjust the consistency

Instuctions:-

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

Peel, wash and finely chop a small Ginger piece and keep aside.

Wash and finely chop Curry leaves and keep aside.

Chop a small Coconut piece into little bits and keep aside.

In a wide mixing bowl add all purpose flour (Maid), Rice flour, finely chopped Green chilly roundels, finely chopped Ginger, finely chopped Curry leaves, Salt, Sugar, and chopped Coconut bits and mix well.

Add Baking Soda into the mixing bowl and mix well.

Add 1/2 cup of Curd  into the mixing bowl and mix well. The Curd and the Cooking soda makes the batter super soft. No need to add Water.Mix the batter without lumps.

The Mysore Bonda batter is thicker than a dosa batter but softer than a Chapathy dough.If the batter is thick, the bonda will become hard and if watery bonda will drink the oil.If the batter is thick add very little water or if the batter is thin add little Maida or Rice flour to get a right consistency.

Cover and keep the Bonda batter for 3 hours for fermentation.

Method:-

Heat Oil in a deep frying pan on medium flame. Wet your fingers with water and scoop out a small portion of the batter from the mixing bowl using your fingers and slowly drop the batter into the hot Oil one by one and deep fry the puffed batter till golden colour.

Turn the puffed bonda in hot oil frequenty with a slotted spatula to cook evenly on all sides.

Transfer the Bonda from the hot oil to a tissue paper to absorb the excess oil.

Mysore Bonda adding Coconut bits is ready to serve.

Serve the yummy Mysore bonda with Tomato Ketchup or any spicy pickle or with Coconut Chutney as a snack.

CHONYA DAALI MOOLIKU-a Konkani style sweet snack /SWEET CHANA DAL FRITTERS

Mooliku is a very popular sweet dish aomg Kokani people. There are two types of Mooliku.One with Chana daal/Bengal gram dal and the other with whole Moong/Green gram.These sweet dishes are also served as a prasadam/Neevadu in GSB temples.

Chonya daali Mooliku is a sweet dish prepared with cooked Chana dal mixed with Sugar,coated in Rice batter and deep fried till the outer layer become crispy adding Cardamom powder.We can prepare this sweet Mooliku during auspicious days.

The following ingredients are needed to prepare this Chonya daali Mooliku.

Rice flour           -1cup
Chana dal.          - 1cup
Cardamom.         - 6
Sugar.                  -1cup + 2tbsp
Salt.                    - a pinch
Cococnut oil.      - for deep frying

Instructions:-

In a mixing bowl add Rice flour and make a fine batter adding a pinch of Salt and little water.The consistency of the Rice flour batter should not be too thick or too thin [dropping consistency] and keep aside the Rice flour batter.[You can mix 1tsp Maida in the Rice flour batter - optional.]

Remove the outer skin of the Cardamom pods and mix with 2tbsp Sugar and then add them in a small mixer grinder and grind to a smooth powder.Keep aside the ground Cardamom powder.

Wash Chana dal and pressure cook adding sufficient water for 2 whistles or cook till soft.Remove the cooked Chana dal from the cooker and drain the cooked water completely and mash the cooked Chana dal coarsely using hand.

Heat a thick bottom pan on low flame and add the mashed Chana dal and stir well for 3 minutes to remove the moisture.

Add 1cup of Sugar into the pan and mix well with the mashed Chana dal and cook on low flame till the dal  sugar mixture becomes dry and thick in consistency, stirring continuously.Switch off the flame.

Add the ground Cardamom powder into the pan and mix with the thick Chana dal Sugar mixture.

Remove the Chana dal Sugar mixture from the flame and keep aside to cool.When cooled make small Chana dal balls and keep aside.

Method:-

Heat Coconut oil on medium flame in a deep frying pan.Dip each Chana dal ball in the Rice flour batter and drop into the hot oil one by one and deep fry them in batches till the outer layer of the chana dal ball becomes crispy and little golden brown colour on all sides.

When you dip the prepared Chana dal balls in the Rice flour batter, the ball should be fully covered by the Rice flour batter.

Remove the deep fried Mooliku from hot oil and transfer to a kitchen towel to absorb the excess oil.

A crispy outer layer, sweet and soft inside Chonya daali Mooliku /Sweet Chana dal Fritters is ready for Prasad or serve as a sweet snack.

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.

POTATO BONDA //KUKKA BONDA/ BATATO AMBADO //ALOO BONDA

Potato Bonda is a south Indian deep fried snack made with Gram flour& Rice flour batter and stuffed with boiled and mashed Potatoes and other spice masala fillings.

This Potato snack is also known as Kukka Bonda/ Batato Ambado in Konkani and mostly prepared as a evening tea time snack in Kochi GSB homes in Kerala..The recipe is very simple and can be made easily.


The following ingredients are needed to make this boiled and deep fried Potato snack.


Ingredients :-

Potato.                  -4 medium size.


For Seasoning:-

Oil.                       -1tbsp
Urad dal.              -2tsp
Mustard seeds.     -1/2tsp
Green chilly.          -5
Ginger chopped.   -1tsp
Coriander leaves. -3 spring
Curry leaves.        -1 spring
Turmeric powder. -a pinch
Salt                       -to taste



For batter:-

Besan/Gram flour.  -1cup
Rice flour.              -2tbsp(to make Bonda more crispy)Optional
Chilly powder.        -1/4tsp
Turmeric powder.  -a pinch
Hing powder.         -1tsp
Cooking soda.       - a pinch (optional)
Water.                    - to make a thick batter




Instructions:-

Wash and Pressure cook Potatoes with skin for 3 whistle till soft.

When cooled peel the skin and mash the cooked Potato well with your hands and keep aside.

Wash and finely chop Green Chillies, Ginger, Curry leaves and Coriander leaves.Keep aside.



Method:-

Heat Oil in a pan and add Urad dal and saute well.

When the Urad dal starts to change its colour,splutter Mustard seeds and saute well.

Add finely chopped Green Chillies and chopped Ginger pieces and saute well.

Add finely chopped Curry leaves and Coriander leaves and saute well.

Add a pinch of Turmeric powder and saute well.

Add required Salt and mix well.

Add boiled and mashed Potato and mix well.Saute well for few minutes and switch off the flame.

When cooled make the Potato mixture into10 or 12 equal size balls with your hands and keep aside.You can make small lemon size balls also to increase the number of Potato Bonda.



In a mixing bowl add Besan, Rice flour, Chilly powder,Turmeric powder, Hing powder and Cooking soda.Add Water little by little and mix everything well to make a thick smooth batter.

If the batter is too thick add little more water and then mix with your hand, for making it neither too thick nor too loose.

Heat Oil on a medium flame in a deep bottom kadai for deep frying .

Dip each Potato balls in the batter gently and drop into the hot Oil one by one and deep fry them until they turned golden colour on both sides.

Turn over the Potato balls in between with a spatula to roast and cookt on all sides.

When well roasted on all sides remove from Oil and drain on a kitchen towel/tissue paper to absorb excess oil.

A yummy Potato Bonda /Batata Ambado/Kukka Bonda/ Aloo Bonda is ready to serve.

Serve the Potato Bonda hot or cool as a snack with Tea or Coffee.


Note:-

There should be little lumps in boiled and mashed Potato mixture.

Cooking soda is optional.If using Cooking soda,prepare the Potato Bonda immediately.