Try these tasty and crispy bhajis – Goli baje-Methi Gota Recipes
Bajis – Essential snack served along with tea in many South Indian homes
Bajjis, as bhajiyas as they are known down South, are an essential snack served along with tea in many South Indian homes. While we all know of the various vadas and bondas, there , is a popular bajji ‘ from Mangalore which is a famous snack in Karnataka. Called Goli Baje in Tulu, lot of people also call it Mysore Bonda. The difference in this bajji is that it does not use besan or gram flour, which is common in other bhajiyas but has an interesting mix of maida and rice flour along with curd.
Goli Baje – Mix of Maida and Rice Flour
Maida – 3/4 cup
Rice Flour – 1/4 cup
Curds – 1/3 cup
Ginger -1/2 inch piece
Small Green Chillies – 2
Baking soda – 1/4 tsp
Sugar – 1/2 tsp
Curry leaves – few
Coriander leaves – 1/4 cup
Asafoetida – 1 pinch
Salt – to taste
Oil – For frying
Method
- Mix together maida,rice flour,asafoetida,baking soda,sugar and salt
- Add the finely chopped ginger and green chillies,curry leaves, coriander leaves.
Lastly add curds and mix well. Keep on adding curds till you get a smooth batter, which is not too thin or thick. - Leave it aside for 30 minutes.
- Heat oil in a frying pan and drop the scoops of goli baje into the hot oil.
- Turn the baje while frying and deep fry until they are golden brown in colour. Remove and drain on absorbent towels.
- Serve the gole baje hot since they will not be crisp when cold. Serve with coconut chutney or ketchup.
Methi Gota – smashed banana and sugar
One fried item which is soft and spongy, and unlike the regular onion or aloo bhajiya, is the Methi Gota. Many also use mashed banana in this recipe with the sugar balancing the sharp bitterness of methi leaves, while also giving a dark brown colour to the fried gotas.
Ingredients:
- 11/2 cup besan
- 1/2 cup chopped methi
- 1 medium sized ripe banana
- 11/4 tsp black pepper
- 3-green chillies chopped
- 1 tsp lemon juice
- 1/2 tsp whole coriander seeds
- 1/2 tsp ajwain, tsp turmeric powder
- 1/4 tsp baking soda
- 1/2 tsp sugar
- 2 tsp oil for batter
- pinch of hing
- salt to taste
- oil for deep frying.
Method:
Take a bowl; add chopped methi, 1/2 tsp salt and mix well, leave it for 10 minutes.
* In another bowl add besan, baking soda, sugar, black pepper, ajwain, hing, turmeric powder, whole coriander seeds and mix very well. Keep aside.
* Squeeze all water from methi leaves and then add in the mashed banana and the besan mixture. Add 2 tsp oil, chopped green chili, 1 tsp lemon juice and mix well.
* Add water to the mixture. Mix well while making sure it is thick with no lumps. Keep the batter covered for 30 minutes.
* Heat the oil in a deep pan on medium flame. When the oil is hot enough for frying, make small balls of the batter and drop them in oil
* Fry on medium heat on all sides till golden brown. Remove the fried methi gota on paper towel and serve them with chutney, raw onion slices and green chillies.
