Golibaje (Mangalore Bajji) and Onion Pakoras

Hey folks, here's wishing you all a very happy Shivratri!!

I woke up to a very sweet mail from one of my friends/readers this morning. Her mail said.... "Ramya, I am in this crazy mood of eating onion pakoras and mangalore bajjias.... the mangalore snacks kinds... So, could you please post the recipe on your blog??!! My baby is waiting!!!!"

This friend of mine is pregnant right now  and I could actually sense in the mail, how eager she was to have them right away :)!! So, I had to push her request right on top of the request list and post it right away.... I hope the rest of you understand!! Will get to your  requests soon.

Onion Pakoras need no introduction.... People from all regions and backgrounds in India are familiar with it and it happens to be the traditional dish of every region in India!!! 

Golibaje, commonly known as Mangalore Bajji  is a traditional Mangalore snack that is made with maida and curds. They are usually eaten with coconut chutney.

Onion Pakoras

Ingredients:

1/2 Big Onion OR 1 Medium Onion (Chopped into think strips of 1" length)

5-6 tbsp Besan/ Kadle Hittu/Gram flour

1 tbsp Rice flour (optional)

2-3 strands Cilantro (Coriander leaves)

1 tsp Red Chili powder

1/4 tsp Baking soda

A pinch of hing

Salt as per taste

Oil for deep frying

Method:

1. Combine onions, chopped cilantro and salt in a mixing bowl; Mix well with hands and let stand for about 20-30 mins until the onions shed out some water.
2. Add all the dry ingredients and mix well to form a thick batter; Note: Do not add any water while mixing the dry ingredients. The thicker the batter, the better.... Add a few drops of water only if the moisture from onions is not enough to bind the dry ingredients together.
3. Heat oil in a heavy bottomed pan; Scoop out the batter with a spoon (you can use your hands too) and drop into hot oil.
4. Fry on both sides on medium heat;Pakoras are done when they turn golden brown in color.
5. Remove from oil and place on paper towels to drain excess oil. Serve hot with ketchup or any chutney or your choice. Enjoi!

Prep Time: About 40-45 mins

Makes: About 8-10

Golibaje (Mangalore Bajji)

Ingredients:

1 cup Maida

1/2 cup Sour curds

1 tsp Jeera

1-2 Green chilies, finely chopped

1-2 strands Cilantro, finely chopped

1" Ginger, finely chopped

1/4 tsp Baking soda

Salt as per taste

Oil for deep frying

Method:

1. Mix all the ingredients together in a mixing bowl such that no lumps are formed. The batter should be thicker than the usual bhajia or dosa batter, but thinner than chapati dough.
2. Heat oil in a heavy bottomed pan; Scoop out small portions of the batter with your hand and drop into oil.Cook on low to medium heat.
3. Golibaje is done when then turn golden brown in color. Remove and drain on paper towels. Serve hot with coconut/green chutney or any other chutney of your choice. Enjoi!

Prep Time: About 20-25 mins

Makes: About 8-10