Recipes

Goli Baje

Fried food is always yummy. Goli Baie is basically a kind of South Indian style savoury donuts that are really easy to make. The batter for this so simple, there is no way you can mess it up. There are a few things you can keep in mind to make these grease free, light and fluffy. Firstly, do not make the batter too thin, it makes them absorb a lot of oil. If you have added a little too much water/ buttermilk, you can add more flour and fix it. IT is a very forgiving batter. Thicker the batter, lesser oil it absorbs while deep-frying. That said, do not make a dough out of it. It won’t be light and fluffy. Secondly, let it rest. Resting the dough helps it ferment a bit, and they fluff up and become light when they’re fried. And last, all of the flavour comes from the ginger, chilli and curry leaves. So be generous with it.

First, mix the flours, i.e, AP flour (Maida), Gram flour (Besan), and corn flour. Add in the buttermilk and milk well to make a very thick batter. Add water to get the right consistency, if required. The batter should be thicker than a dosa/ pancake batter. Let it rest for at least 3 hours.

Once it has rested, add in the chopped chillies, ginger, coconut, baking soda and salt. Mix well.

Deep fry on a medium- high flame, making sure the oil temperature does not drop too much at all times.

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I love eating these as a snack with raw mango pickle. But the traditional way to eat them is with coconut chutney.

Recipe:

Flour- 1.5 cups
Gram flour- 1/2 cup
Corn flour- 2 tablespoons
Thick Buttermilk- 1 cup
Water- 1/4 cup (As a reserve)
Ginger- One large chunk (About 5 inch), Chopped
Chillies- 5-6, Sliced
Coconut- 1/4 cup, shredded
Baking soda- a pinch
salt- 1.5-2 teaspoons

Mix the flours, i.e, AP flour (Maida), Gram flour (Besan), and corn flour. Add in the buttermilk and milk well to make a very thick batter. Add water to get the right consistency, if required. Let it rest for at least 3 hours. Once it has rested, add in the chopped chillies, ginger, coconut, baking soda and salt. Mix well. Deep fry on a medium high flame, making sure the oil temperature does not drop too much at all times.

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