Kadboli

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift together the rice flour, besan, and urad dal flour to ensure there are no lumps.
   • Add the red chili powder, turmeric powder, asafoetida, carom seeds, white sesame seeds, and salt. Whisk all the dry ingredients until well combined.
   • Heat the 2 tablespoons of butter until it is hot and melted. Carefully pour this hot butter (called 'mohan') over the flour mixture. It will sizzle.
   • Using a spoon initially, and then your fingertips, rub the hot butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
   • Gradually add warm water, a little at a time, and knead to form a smooth, firm, yet pliable dough. The dough should not be too soft (which absorbs oil) or too stiff (which is hard to press).
2. 2

   Shape the Kadboli

   • Grease the inside of a chakli press (sev maker) and fit it with a single-hole or star-shaped disc.
   • Take a portion of the dough and roll it into a log that fits inside the press. Fill the press, ensuring there are no air pockets.
   • Press the dough out onto a greased plate, parchment paper, or a clean surface, creating 3-4 inch long thick strands. You can shape them into spirals, 'S' shapes, or leave them as straight sticks.
   • Cover the shaped dough with a damp cloth to prevent it from drying out while you shape the rest.
3. 3

   Fry the Kadboli

   • Heat the vegetable oil in a heavy-bottomed kadai or deep pan over medium heat. The oil should be moderately hot, around 170°C (340°F).
   • To test the oil, drop a tiny piece of dough into it. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot; if it sinks, the oil is not hot enough.
   • Carefully slide a few shaped kadboli into the hot oil. Do not overcrowd the pan; fry in batches.
   • Fry on a consistent medium-low heat for about 6-8 minutes, turning them gently after a couple of minutes.
   • Continue to fry until they are golden brown and crispy on all sides. The vigorous sizzling of the oil will reduce significantly once they are cooked through.
4. 4

   Drain and Store

   • Using a slotted spoon, remove the fried kadboli from the oil, allowing excess oil to drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain further.
   • Allow the kadboli to cool completely to room temperature. They will become even crispier as they cool.
   • Once completely cool, store them in an airtight container to maintain their freshness and crispness. They can be stored for up to 3 weeks.