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Friday, October 24, 2008

Kharada Kaddi

5 cups Bengalgram flour / Besan / Kadle hudi
2 - 2.5 tsp Chilly powder
1/2 tsp Carom seeds/ Ajwain seeds / Oma
1/2 tsp Cumin seeds / Jeera
1/2 tsp Asafoetida powder
Pinch of Turmeric powder
Salt to taste

Put bengal gram flour, salt, chilly powder, asafoetida powder, carom seeds, cumin seeds, 1/4 cup of hot oil in a vessel and mix them well. Add sufficient amount of water and prepare the dough. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli maker having Kahra Kaddi disc(The disc with many big round holes in it.) with this dough.

Press the kharakaddi directly to the vessel containing hot oil. Fry until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

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