Thursday, 21 March 2013


Golibaje/Mangalore bajji
Popularly known as mysore bonda in some places
An eve with mangalore bajji n masala tea:) wat say?
Lets see how we make them..

1 cup maida/all purpose flour
3/4th cup yogurt

jeera/cumin seeds-1/2 tsp
haldi/turmeric powder-pinch
Green chillies finely chopped-3
Curry leaves finely chopped-fistfull
Salt to taste
Sugar-1 tsp
Dry Yeast(If u are in cold countries and it doesnt ferment then make use of yeast to ferment the batter) (Optional)
Water-few tbsp
oil to fry

Mix maida, jeera, haldi, green chillies, curryleaves, salt and sugar
Now add yogurt and mix.(If thick yogurt is used you may use water to prepare the batter,or else it is enough if you use only yogurt.I get thick curds here so had to use water)
If u have to add yeast use little luke warm water,add pinch of sugar to it and add yeast.
Let it rest for a while and then add it to the mixture and mix well.
Check the batter consistency.It should not be very watery nor very tight like chapathi dough.
Once done let it rest.
If you are not using yeast,inorder to prepare mangalore bajji for evening, you may need to prepare and keep batter in the morning to ferment (6hours of min fermentation)
If using yeast it is fine to prepare the batter just 30-45 mins before frying.

Once the batter is fermented, heat oil in frying pan
Once oil is hot add in small portions to the hot oil and deep fry till golden brown.. :) Remove excess oil using kitchen towel.. Enjoy with coconut chutney or as it is..
Enjoy in the evening with Hot Masala Chai.. :)

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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