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This is a speciality of Mangalore and when I asked hubby where in Mangalore according to him are the best Goli Bajes served, he could not make up his mind. Taj Mahal, Mohini Vilas and Hotel Woodlands were the contenders! 🙂  However, a first bite of these bajes and instantly he said wow, these taste exactly like the ones you get in Taj Mahal. Trust me, that was indeed a huge compliment, especially because Taj Mahal is almost every Manglorean’s “food haven”!

This is what you’ll need

Maida (all purpose flour): 1 cup

Besan (chickpea flour): 3tbsp

Ginger: 1tsp (grated)

Green chillies: 4 (finely chopped)

Curry leaves: 8 to 10 (finely chopped)

Yoghurt: 1/2 cup

Water: 1/2 cup

Sugar: 2tsp

Soda bicarbonate: 1/2tsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Sift the maida and besan into a bowl.

2. Add the grated ginger, green chillies, curry leaves, sugar, salt and soda bicarb.

3. Whisk the yoghurt and add it to the dry mixture. Use a whisk to beat the mixture.

4. Add 1/4 cup of the water and mix again. The batter will be thick at this point. Let it rest for 2 hours.

5. Just before frying the bajes add the rest of the water (or little by little as required) to get a batter of thick pouring consistency.

6. Heat oil in a pan, make small roundels of the batter and drop into hot oil.

7. Fry well on medium heat, until golden brown. Drain on a kitchen towel.

8. Serve hot with coconut chutney.

Approximate preparation and cooking time: 30 minutes (excluding 2hrs of keeping time)

Serves: 4


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