Add all-purpose flour, rice flour, chickpea flour, salt, green chilies, onions, cilantro (coriander), curry leaves, sugar, ginger, and asafetida (hing) to a large mixing bowl and mix well.
Add sour yogurt (curd) and whisk the batter well to make a smooth thick batter.
Note – The consistency of the batter should be thick dropping and not flowy, like pakodi batter. If the batter is too thick, add some water to it and if the batter looks thin, then add some more all-purpose flour.
Cover the bowl with a lid and let the batter rest for 2-3 hours on the countertop.
Heat 3-4 cups of vegetable oil in a pan over medium-high heat for frying the bonda.
Add baking soda to the batter and mix well using fingers for 1-2 minutes. This process aerates it and the bonda turns out fluffy.
Once the oil is hot, reduce the heat to medium.
Note – To check if the oil is heated well, drop a small amount of better in the hot oil. It must rise within 5 seconds without getting browned.
Drop small bondas in the pan using your fingers or a spoon and fry until golden brown.
Do not overcrowd the pan. Fry the bajji in batches.
The bonda will double in size after frying, so drop small ball only.
Stir frequently using a large slotted spoon while frying to ensure they fry evenly on all the sides.
Once they are golden brown in color, drain them on a plate lined with paper tissues.
To make these healthier, you can replace all-purpose flour with whole wheat flour, but the bondas will have a strong nutty smell in that case.Goli Baje is best made using slightly sour homemade curd (dahi, yogurt). The yogurt that you get in supermarkets is not tangy. So, if you are using store-bought yogurt, then add a teaspoon of lemon juice to it.I have used baking soda to make the fritters light and fluffy, but you can skip it and ferment the batter on the counter for 5-6 hours.Adjust the green chilies depending on how spicy you want the baje to be.You can also add some grated fresh coconut to the batter.