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.
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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