Goll Bhaji from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva
These are deep-fried nibbles enjoyed as tea time snacks. They are known by different names in different areas and have regional idiosyncrasies including their shape and the types of flour and flavo...
Ingredients
- 75 g (⅔ cup) besan flour
- 50 g (⅓ cup) cashew nuts
- pinch of bicarbonate of soda
- Oil for deep-frying
- 2 cm (¾ inch) piece of ginger, finely chopped
- 4 green chillies, seeded and finely chopped
- 1 red onion, finely chopped
- 10 curry leaves, chopped
- 1 tablespoon ghee
- 90 g (½ cup) rice flour
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