So anyway, after all that nagging and what not, I still couldn’t resist making these Goli Bhajis, a.k.a. Fritters for SNC challenge of this month. But just to satisfy my healthier side, I added spinach to the batter which has only enhanced the taste and texture of the fritters, along with the obvious health benefits. Feel free to omit it since the original recipe doesn’t’t call for it.
Recipe: Priya’s versatile recipes
Serving: 4-6 people
Course: Tea time snack
- Mix the two flours in a big mixing bowl, add yoghurt, salt and baking soda. Whisk gently to form a thick paste. Add sugar and mix well
- Add water gradually now to make a batter, which is not too thick or too runny. Just the dropping consistency would do.
- Cover the bowl with a cling film, and let it rest in warm place over night or for minimum 4-5 hours
- Take the bowl out, remove the cling film. Now add the chopped coriander leaves, spinach, ginger, garlic paste, green chillies, cumin seeds and mix well.
- Finally add the coconut pieces, and grated coconut ( if using ) and mix well.
- Heat oil for deep frying, when it’s hot enough turn the flame to medium.
- Drop a tablespoon of batter to the hot oil, and fry in batches of 3-4 at a time, flipping them 2-3 times for even cooking
- Serve hot and fresh with chutneys or ketchup
- Once these Bhajjis were cold, reheating them wouldn’t bring the crisp texture back. If have to do it, you may broil them in oven for 5-7 minutes before serving. That should give you the similar results as fresh.
- As I said above, the reduced the quantity of APF and increased Gram flour,. You may just follow the original recipe which calls for vice versa quantity.
- I had some leftover bhajjis from the snack time, so next day I used them to make Kadhi Pakora. It wasn’t the same taste, but a bit different. If you also try that, keep the yoghurt gravy base spicy since these bhajjis are not that hot in taste