Yield: 35 to 40 pieces
Time: 40 minutes
Ingredients:1 + 1/4 cup Kadboli Flour - Click here for the recipe
1 + 1/4 cup Water
1 tsp Sesame seeds
1 tsp Ajwain (Carom Seeds)
1 + 1/2 tsp red chili powder or to taste
1/4 tsp Hing (Asafoetida)
1 tsp salt or to taste
1 tsp Oil
Oil for deep frying
Method:
1) Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, hing, salt and 1 tsp oil. Mix well.
2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3) Then sprinkle very little warm water and knead the dough.
4) Divide the dough into 1 inch balls. Roll each one into a short log (tip 1) (1 cm thickness). Start from one end and shape it like a coil. stick the second end to the kadboli, so that it wont open when frying.
Tips:
1) Roll the the dough in a thick string shape. Then slowly give shape to the "kadboli" string by hand. This can be done effectively by rolling action as if you are tying a string around a stick. Do not lift kadboli from the kitchen platform during this, rather use platform for support.
2) Fry kadboli over medium-high flame.You will notice lots of bubbles when you add the kadboli into hot oil, then gradually it will stop and kadboli will start to go downward in the oil. This is a clue to doneness.
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