![](https://i.imgur.com/BynO10g.jpg)
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.
![](https://i.imgur.com/WjzX5MH.jpg)
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
![](https://i.imgur.com/At8SIhs.jpg)
STEP BY STEP
1- Firstly crush the peas in the blender by giving a few pulses (avoid making it pasty). Keep aside
![](https://i.imgur.com/Uh2umCv.jpg)
2- Combine both the flours and add the curd. Beat it by adding little water at intervals
![](https://i.imgur.com/HU6bS3V.jpg)
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
![](https://i.imgur.com/yXaSPvO.jpg)
![](https://i.imgur.com/8MZFnLp.jpg)
4- Next, whisk the batter again for more two minutes and add the veggies, chopped ginger, chillies, salt and all the spices
![](https://i.imgur.com/fYcsfGn.jpg)
![](https://i.imgur.com/S7r4PtG.jpg)
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)
![](https://i.imgur.com/BSnpD6e.jpg)
7- When one side becomes golden, flip to cook the other sides
![](https://i.imgur.com/GFzfYJe.jpg)
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
![](https://i.imgur.com/BynO10g.jpg)
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