Monday, 12 September 2011



Goli Bhojjo with Coconut Chutney


     1)    Chickpea flour (Besan flour) – 250 gm. (1 cup)
     2)    Maida (refined wheat flour) – 500 gm. (2 cups)
     3)    Hot green chili – 5 gm. (2 medium sized ones)
     4)    Tender curry leaves – 1 sprig
     5)    Sugar – 15 gm. (2 teaspoons)
     6)    Fresh curd – 1 tablespoon
     7)    Baking powder – 1 teaspoon
     8)    Asafoetida powder – ¼ teaspoon
     9)    Salt – 5 gm. (1 teaspoon)
     10)     Water – 500 ml.
     11)     Cooking oil – to deep fry

To cook:

Put the first 10 ingredients into your food processor and grind to fine paste. If your food processor is smaller, grind in 2 or 3 batches and transfer the batter to a bowl.

Alternatively, you can just chop the curry leaves and the chilies finely and put all the ingredients except the cooking oil into a vessel. Just use your blender to blend the batter nicely.

          Heat up the cooking oil in a wok or in a frying pan. Scoop up the batter with your fingers. Now use your thumb to release the batter into the hot oil in small globes. Deep-fry, turning them over occasionally, until they are crisp on the outside. Lift out and drain off the excess oil. Your delicious goli bojje will be soft on the inside with plenty of air pockets. Serve hot with coconut chutney.

Goli bojje or goli bhojjo is one of the favourite snacks of Mangaloreans. If you have a gourmet palate, as I am sure you do, try breaking open a goli bhojjo and stuff it with piyyava gojju. Put it in your mouth, chomp down and tell me how it feels!

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