Among all the Bajjis, I like the world famous Mangalore Bajji recipe as it tastes best with coconut chutney. For travel, Mangalore Bajjis can be great snacks to pack.
They can be easily prepared as all you need is sour curd/ yogurt and all purpose flour (maida). The bajjis are soft and savoury.
The best part of preparing Mangalore Goli bajji is that even if the yogurt isn't sour you can still prepare the soft and fluffy bajjis and I'll tell you how.
The crispy, soft maida balls taste best when not hot so preparing them and packing in a silver foil will make a truly relishable snack. Take a look for more.
Goli Bajji For Travel:
Ingredients:
1. In a basin, add all the above ingredients and beat it well for about 10 minutes. Beating helps in making bajji soft and fluffy even though the curd is not sour.
2. The consistency of the batter needs to be thick (as though its in between dough and batter).
3. Make small golis or balls out of the thick batter and deep fry in oil. The flame needs to be in simmer as the bajji should bake well.
4. Strain the crispy travel snack on paper towel and pack it to preserve fresh in Aluminium foil.
Serve it with tangy, spicy Coconut chutney. For easy chutney recipe. click here.
They can be easily prepared as all you need is sour curd/ yogurt and all purpose flour (maida). The bajjis are soft and savoury.
The best part of preparing Mangalore Goli bajji is that even if the yogurt isn't sour you can still prepare the soft and fluffy bajjis and I'll tell you how.
The crispy, soft maida balls taste best when not hot so preparing them and packing in a silver foil will make a truly relishable snack. Take a look for more.
Goli Bajji For Travel:
Ingredients:
- 1 cup yogurt/ sour curd
- 2 big cups of all purpose flour (maida)
- Powdered dry curry leaves
- 1 tsp cumin seeds
- 1 tsp fresh ginger paste
- Pinch of sugar
- Salt to taste
- Water if required
- Oil for frying (I prefer refined Olive oil)
1. In a basin, add all the above ingredients and beat it well for about 10 minutes. Beating helps in making bajji soft and fluffy even though the curd is not sour.
2. The consistency of the batter needs to be thick (as though its in between dough and batter).
3. Make small golis or balls out of the thick batter and deep fry in oil. The flame needs to be in simmer as the bajji should bake well.
4. Strain the crispy travel snack on paper towel and pack it to preserve fresh in Aluminium foil.
Serve it with tangy, spicy Coconut chutney. For easy chutney recipe. click here.
Another favourite!
ReplyDeleteMine too!!
ReplyDelete