Mysore bhaje

Mysore bhaje ( goli bhaje):

Bhaje or pakodas are one of the favourite dish for breakfast or evening snack around the South Indian coast. It is even my favorite restaurant snack. I always wondered about its preparation, indeed wanted to try them at home. Everywhere the recipe differs in terms of ingredients used or sometimes the quantity. I tried making them 2 to 3 times at home but every time it didn't turn up to the mark. So did more learning on these goli bhajes, added some twists in the recipe by changing the quantities of ingredients and also using some varied ingredients like scraped coconut and sugar to enhance its taste.

Mysore bhaje are prepared using buttermilk and maida. Some prepare them with udid dal and curd. Today I tried making them using maida and curd. A different ingredient combo since there was no buttermilk available in stores, so made up my mind just to try out with curds. The final outcome was wonderful, really, my full family loved it!! What is more required? So friends, let's look at the recipe.

Ingredients:
Maida- 2 cups
Curd-1 cup
Green chillies chopped to fine pieces-9-10
Ginger chopped to fine pieces-2 inch piece
Coriander leaves chopped fine-1 or 2 cups
Jeera-2 tablespoons
Karipatta leaves-7-8 chopped to fine
Scraped coconut-2-3 tablespoons
Baking soda-1 tsp
Powdered sugar-1 tsp (its optional)
Salt as required
Slight water to adjust consistency of batter
Oil for deep frying

Method:
In a bowl add curd, baking soda, salt, sugar, whisk nicely till curd is fluffy. Then add jeera, green chillies, karipatta leaves, ginger, scraped coconut, coriander leaves and mix everything well.

Then sieve maida in above batter. Add water to adjust the consistency. Mix everything very well now with your hand, see that there are no lumps.

keep the batter to ferment at least for 4 hrs. I kept in refrigerator tonight to prepare my bhaje in the morning for breakfast.

In the morning again mix everything well with your hand. You can add more coriander leaves in morning( I add to enhance the flavour)

Heat oil in a big wok or kadai. Drop a small pinch of batter. If it rises, oil is hot, and now reduce the flame to low. With your forefingers pour small small amount of batter into oil. The batter will puff and rise on top of each ball ( it turns into round shape on its own). Turn all balls once golden brown on one side and fry till golden brown on both sides.

Serve with coconut chutney.

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