Chutney Tales: Goli Baje with Peanut Chutney

A very close friend of mine, shared this recipe with me yesterday. Though I am aware of this snack, I haven't given it a shot until last night. Some like to call this Mysore Bonda, but I feel 'Goli Baje' is more authentic :) It doesn't matter what you'd like to call, it is darn delicious. It pairs well with most chutneys and even ketchup. But peanut chutney with Goli Baje can make it the jodi no.1!

Goli Baje is made from a thick batter of maida, rice flour, very sour curd, tempering and traditionally fried in coconut oil. If the curd is sour enough, you can skip the fermentation of batter. But the fermentation of the batter definitely makes a difference. I used refined oil instead of coconut oil. Goli Bajes are perfect as tea-time snack.

Goli Baje

Preparation time: 5 hours

Cooking time: 15 minutes

Yields: 12-13 Goli Bajes

Calories: 50/per piece

You will need:

3/4 cup of Maida/All purpose flour

1/4 cup of Rice flour

1 cup of sour curd/yogurt

1/2 tsp of Baking soda

1 green chilly, chopped

1 small piece of Ginger, grated

1/4 cup grated/chopped coconut

Oil for frying

Salt to taste

Procedure:

Mix together maida, rice flour and salt. Add curd/yogurt and mix to form a smooth batter without any lumps.

Set this batter aside for 4-5 hours. Just 30 minutes before frying , mix in baking soda, green chilly, coconut and ginger.

The batter has to be in the consistency of 'ullundu/blackgram' vada's batter.

Take a spoonful of this batter and drop it in hot oil.It will puff up to a smooth round balls- 'golis'. Fry it in medium heat until golden brown.

Note: It is important to fry them in moderate heat, else they don't get cooked well inside.

Serve with spicy Peanut Chutney.

Peanut Chutney

Preparation time: 10 minutes

Cooking time: 5 minutes

Yields: 1/2 Cup

Calories: 59 / tbsp

You will need:

1 handful of peanuts, dry roasted and skin removed

3 shallots

2 small cloves of garlic

1 dried red chilly

1 small piece of tamarind

1/2 tsp oil

1/4 tsp of sugar

salt to taste

Tempering:

1 tsp oil

1/2 tsp mustard seeds

A pinch of Asafetida/ Hing

few curry leaves

Heat 1/2tsp oil in a small pan, add red chilly followed by chopped shallots, garlic and tamarind. Saute for few minutes until the raw smell goes away.

Blend together peanuts, sautéed ingredients, salt and sugar with little water.

Transfer in a serving bowl. Heat 1 tsp oil, add mustard seeds and hing. Once the mustard splutter, add curry leaves and turn off heat. Pour this tempering over the chutney.

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