Here is a concise summary of the provided text, which appears to be a transcript of a cooking video for "Goli Bajji" (a type of Indian fritter):
**Recipe: Goli Bajji with Coconut Chutney**
**Key Ingredients:**
* 1 cup flour
* 1 cup rice flour
* Coconut, curry leaves, green chillies, ginger, and spices for the bajji
* Fresh coconut, roasted gram dal, and coriander for the chutney
**Cooking Highlights:**
1. **Batter:** Mix flours, coconut, spices, and minimal water. Rest for at least 1 hour.
2. **Chutney:** Blend coconut, roasted gram dal, coriander, and spices with water. Temper with oil, gram dal, and curry leaves.
3. **Frying:** Add baking soda to the batter for a lighter texture. Fry in hot oil on medium-low flame, using a gentle dropping technique to achieve a round shape.
4. **Tips:** Maintain oil temperature, don't overmix, and fry until golden brown.
**Outcome:** Crispy Goli Bajji with a light, airy interior, served with a flavorful Coconut Chutney.
Here are the key facts extracted from the text, keeping each fact as a short sentence and assigning a number to each:
**Recipe Ingredients and Preparation**
1. To make Ali Bajji (Goli Bachi), one cup of flour is required.
2. Rice flour is added for a crispy effect, in a specified quantity with all-purpose flour.
3. Other essential ingredients include curry leaves, ground black pepper, chopped green chillies, ginger, and fresh coconut.
4. Cumin can also be added, as commonly used in Bangalore.
5. Chopped coriander is optional but recommended for garnish and flavor.
**Coconut Chutney Ingredients and Preparation**
6. To make coconut chutney, one cup of fresh coconut, two spoons of roasted gram dal, salt, and water are used.
7. Coriander is a necessary addition to the chutney.
8. The chutney's consistency (thicker or thinner) is up to personal preference.
**Cooking and Frying Technique**
9. The batter must rest for a minimum of 1 hour for slight fermentation.
10. Baking soda (half a teaspoon) can be added to the batter for a lighter texture.
11. The oil for frying should be hot initially (around 125°C) and then reduced to medium-low flame.
12. A specific dropping technique is recommended to prevent the batter from spreading too much.
13. Frying on high flame can result in only the outer surface being cooked.
**General**
14. The channel is "Bharat Kitchen in Hindi".
15. The original experience with Goli Bachi was in Karnataka, Bangalore.