GoliBaje

I spent the first 23 years of my life in the south Indian state of Karnataka and so naturally I am biased towards the region and the cuisine. And for the obvious reason, the food that is cooked in my home ends up from the region frequently. I have a fair idea about the state cuisine and was planning to cook a traditional sweet dish that is not that very popular in the blog world.
My initial plan was to try traditional sweet dishes for the marathon and I had cooked for some of the states. However my husband who has been working from home these days started grudgingly complaining since he doesn't touch the sweet stuff. My plan then shifted to regional snacks as it was covering our evening snack quota as well besides this marathon. I have earlier already blogged the popular Karnataka snacks like nippattu, kodubale and Maddur vade and so opted for the irresistible golibaje, a standard item in most of the eateries / canteens in the region. Golibaje literally mean deep fried, round fritters. They are also called as Mangalore bondas or bajjis. This quick fix snack is originally from the South Canara / Dakshina Kannada region though it has become popular through out the state. Fritters are made with a batter using all purpose flour and sour yogurt.  It is mildly spicy and served along with the chutney.

Ingredients:

1.5 cups all purpose flour
2 g.chilles sliced crosswise
A pinch or two of baking soda
1 tsp. sugar 
Salt to taste
2 tbsp of minced cilantro
Sour curds/ yogurt as needed (Fatfree will do.)
Oil to fry 


Method:
* Combine everything in a mixing bowl except the yogurt. Now add yogurt gradually and make a batter that is slightly thicker than a idli batter. Replace the yogurt with buttermilk / majjige if you prefer but do not use water. The sour yogurt used adds a slight tang to the bondas. And the sweetness from the sugar is hardly noticeable, if anyone is wondering. One can add minced ginger and asafoetida too if preferred.

* Heat oil in a medium sized kadai / deep frying pan. When it is hot enough, scoop out a lemon sized batter (using either a spoon or your right hand) and drop into hot oil. Drop as many balls as the pan could fit without over crowding. 
* Keep flipping the bondas in between and fry until they turn golden brown through out. Remove them with a slotted spoon and drain on absorbent towels.
* Serve them warm with chutney.

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