Kodbale

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, combine the rice flour, maida, red chili powder, hing, ajwain, and salt. Whisk well to ensure all the dry ingredients are evenly distributed.
   • Add the softened butter to the flour mixture. Using your fingertips, rub the butter into the flour for 2-3 minutes until the mixture resembles coarse, damp sand. This step, known as 'moyan', is crucial for a crispy texture.
2. 2

   Knead the Dough

   • Gradually add warm water, a few tablespoons at a time, to the flour mixture.
   • Knead everything together to form a firm, smooth, and pliable dough. It should be stiffer than chapati dough and not sticky.
   • Do not over-knead. Once the dough comes together, cover it with a damp cloth and let it rest for 15 minutes.
3. 3

   Shape the Kodbale

   • After resting, knead the dough again for a minute.
   • Take a small, lemon-sized portion of the dough. On a clean, lightly greased surface, roll it into a thin rope about 4-5 inches long and 1/4 inch in diameter.
   • Bring the two ends together to form a ring or a 'bale'. Gently press the ends together to seal them securely. If the dough cracks while rolling, it may be too dry; add a few drops of water and knead again.
   • Place the shaped rings on a plate and keep them covered with a damp cloth to prevent them from drying out as you shape the rest.
4. 4

   Deep Fry the Kodbale

   • Heat the oil in a deep kadai or pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it. The dough should sizzle and rise to the surface steadily, not instantly.
   • Carefully slide 4-6 kodbale into the hot oil, ensuring not to overcrowd the pan.
   • Reduce the heat to medium-low and fry them patiently. They will sink initially and then float to the top.
   • Fry for about 7-9 minutes per batch, turning them occasionally, until they are a deep golden brown and the sizzling of the oil subsides significantly. This indicates they are cooked through and crisp.
   • Frying on a lower flame is key to a perfectly crisp kodbale that is cooked evenly on the inside.
5. 5

   Drain, Cool, and Store

   • Using a slotted spoon, remove the fried kodbale from the oil, letting any excess oil drip back into the kadai.
   • Place them on a wire rack or a plate lined with paper towels to drain further.
   • Allow the kodbale to cool down completely to room temperature. They will become even crispier as they cool.
   • Once fully cooled, store them in an airtight container. They will remain fresh and crispy for up to 3 weeks.