Friday, February 18, 2011

Golibaje - Type 1


All-Purpose Flour (Maida) - 1 cup
Gram Flour (Besan) -1/2 tsp
Curd - 1/2 to 3/4 cup
Ginger - 1/4 inch piece
Curry Leaves - 8
Green Chillies - 4
Sugar - 2 tsps
Cumin Seeds - 1/4 tsp
Cooking Soda - 1/2 tsp
Salt to taste

Oil for deep frying

  1. Finely chop green chillies, ginger and curry leaves.
  2. In a mixing bowl, take 1/2 cup curd, all-purpose flour, gram flour, cooking soda, salt, sugar, cumin seeds and chopped green chillies, ginger and curry leaves.
  3. Mix well adjusting the consistency of the batter by adding remaining curd if required (the batter should softer than chapati dough but not of pouring consistency; you must be able to take small portions from the bowl).
  4. Keep this batter aside for exactly 20 minutes.
  5. Heat oil and drop small portions of the batter into the oil and fry till golden brown.
  6. Serve hot with coconut chutney.


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