restaurant style mangalore bajji or bonda

Hi everyone,

Ingredients

• ½ cup curd / yogurt / buttermilk, sour
• 1 green chili, finely chopped
• 1 inch ginger, grated
• few curry leaves, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 1 tbsp fresh coconut, chopped
• ½ onion, finely chopped
• salt to taste
• ½ tsp baking soda
• pinch asafoetida / hing
• 1 cup maida / plain flour / all-purpose flour
• 1 tbsp rice flour, optional (adds on to crispiness)
• oil for deep frying

Instructions ( 1 cup =255 ml)

1. firstly, in a large mixing bowl take curd, green chili, ginger, curry leaves, coriander leaves and coconut.
2. additionally, add onion, salt, baking soda and hing. mix well.
3. further add 1 cup of maida and rice flour.
4. mix continuously with hand making sure there are no lumps of maida. add more curd if required.
5. the batter turns to be light, smooth and fluffy.
6. now cover and rest in warm place for atleast 2-3 hours.
7. after fermentation, the batter will turn more light, smooth and fluffy.
8. dip your finger in water and scoop out the batter and drop into hot oil.
9. stir occasionally, fry till they goli baje or bonda turns golden brown.
10. immediately, drain off the bajjis onto kitchen towel to remove excess oil.
11. finally, serve hot mangalore goli baje with chutney and tea as a evening snacks.