MATAR BHAJJI/MATAR BHAJIA/MANGLORIAN GOLI BAJJI WITH GREEN PEAS/MATAR

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MATAR BHAJJI/MATAR BHAJIA/MANGLORIAN GOLI BAJJI WITH GREEN PEAS/MATAR

Marar bhajia or bhajji is inspired by the very popular Manglorian Goli Bajji. These deep-fried peas fritters are prepared by adding crushed peas and a few spring onions to the basic batter of Goli Bajji. Keeping the batter so regular and authentic, I have added a few colours and flavours to these fritters. As the fresh and seasonal veggies are abundantly available these days, so I couldn’t resist myself to take advantage.

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The batter of matar bajji is prepared with both maida(APF) and rice flour. The curd(preferably sour curd) helps in the fermentation of the batter. The batter should be kept for a minimum of 3 hours for good fermentation. This results in the crisp and golden outer crust but soft inside texture which is the significance to a perfect goli bajji. These small-sized matar fritters are so addictive that you eat at your fill with your evening tea

Prepare time – 3 hrs
Cook time – 20 min
Course – Snacks/appetizer
Cuisine – Karnataka (Mangalore)
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Refined flour/Maida – 1 cup
•  Rice flour – 1/4 cup
•  Matar/green peas – 1 cup
•  Spring onion/green onion – 1/2 cup
•  Finely chopped coriander leaves with stem – 1 tbsp
•  Sour curd/khatta dahi- 1 cup
•  Water – 1 and 1/2 cup or as required
•  Salt – 2 tsp or to taste
•  Crushed black pepper – 1/2 tsp
•  Red chilly powder – 1/2 tsp
•  Finely chopped ginger – 1/2 cup
•  Soda bi-carb – 1/4 tsp
•  Oil for deep frying – as required

STEP BY STEP

1- Firstly crush the peas in the blender by giving a few pulses (avoid making it pasty). Keep aside

2- Combine both the flours and add the curd. Beat it by adding little water at intervals

3- Whisk with hand or a wire whisk for at least 5 minutes to allow the air to trap into the batter (the batter should be neither too thick nor too runny) keep aside for 3 hours to ferment

4- Next, whisk the batter again for more two minutes and add the veggies, chopped ginger, chillies, salt and all the spices

5- Heat oil in the kadahi or a pan to the medium temperature. (Very hot oil will not give the perfect results, leaving the core uncooked)

6- Add soda bi-carb into the batter and mix well. Drop a small size of balls of batter into the hot oil by hand or with the help of a spoon (don’t overcrowd them in the oil)

7- When one side becomes golden, flip to cook the other sides

8- Deep fry all of them like this and serve them with the chutneys of your choice

NOTES AND TIPS

1- you can add freshly grated or finely chopped coconut into the batter to lift the taste of matar bajji

2- During winters the fermentation timings could be increased to 4-5 hours

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