These lip-smacking fritters are crisp on the outside and spongy and porous on the inside owing to the batter that is fermented in buttermilk overnight. When fried in hot oil, the batter is transformed into spongy, golden balls that tastes so awesome with chutney!
1. Traditional recipes do not have the gram flour added to the batter - it is prepared purely with maida however the addition of the same gives the goLi baje a crisp exterior with soft insides. 2. If you are using very spicy variety of chillies you can deseed them before mincing. 3. Traditional recipes call for the batter to be mixed and kept for fermentation overnight. The addition of baking soda does the same job in a shorter period of time. 4. Instead of yogurt you can use buttermilk - in this case you may not be required to add any extra water - or add it part by part until the desired consistency/thickness of the batter is achieved. 5. By the time you are ready to fry the fritters you feel that the batter is too thin you can add some extra maida/flour to it, but don't add too much. If the batter is loose you will not get round shaped baje but that's ok, they will still taste fabulous. 6. I used really thick yogurt like the one available in tubs (Al Marai in the UAE/Nestle set Dahi in India)