Kadboli
Crispy, deep-fried spiral rice flour fritters with a subtle crunch from roasted peanuts and sesame seeds. These Maharashtrian and Karnataka-style savory snacks are perfect for tea time, with a mild spice kick from green chilies and cumin.
For 6 servings
- prep · ~3 min
Prepare the peanuts and dry ingredients.
1.Coarsely crush roasted peanuts in a mortar and pestle, leaving some chunky bits for texture.2.In a large mixing bowl, combine rice flour, crushed peanuts, and sesame seeds.TIPCoarse peanut bits add crunch — don't powder them fine. - fry · ~2 min
Sauté cumin and green chilies.
1.Heat 1 teaspoon oil in a small saucepan over medium heat.2.Add cumin seeds and let them sizzle for 30 seconds.3.Add asafoetida and finely chopped green chilies. Sauté for 1 minute until fragrant.TIPDon't let the cumin burn — medium heat keeps it aromatic without bitterness. - boil · ~3 min
Boil seasoned water for the dough.
1.Pour 1.25 cups water into the saucepan with the sautéed spices.2.Add salt and bring to a rolling boil. - mix · ~5 min
Make the dough.
Slowly pour the boiling water into the rice flour mixture while stirring with a spoon. Mix until the flour absorbs the water and forms a rough dough. Cover and let it cool for 5 minutes until you can handle it.
TIPAdding boiling water cooks the rice flour partially, which makes kadboli crispier. - knead · ~4 min
Knead the dough smooth.
Once warm but workable, knead the dough for 3-4 minutes until smooth and pliable. If it feels dry or crumbly, add warm water a teaspoon at a time. Grease your palms lightly with oil to prevent sticking.
TIPThe dough should be firm but smooth — not sticky and not crumbling. - prep · ~10 min
Portion and shape the kadboli.
1.Divide the dough into 12 equal small balls.2.Roll each ball between your palms into a 5-inch rope, about finger-thickness.3.Bring the ends together to form a tight ring or spiral, pinching the seam to seal.TIPKeep the ropes even in thickness so they fry uniformly. Cover shaped kadboli with a damp cloth so they don't dry out. - fry · ~12 min
Deep fry the kadboli.
1.Heat oil in a deep kadai over medium heat. Test with a tiny dough ball — it should rise slowly with bubbles around it.2.Gently slide 3-4 kadboli into the hot oil.3.Fry for 4-5 minutes, turning occasionally, until deep golden brown and crisp.4.Drain on paper towels and cool completely before storing.TIPFry on medium heat throughout. High heat browns the outside fast but leaves the center soft. - serve
Serve or store the kadboli.
Let the kadboli cool completely. Serve as a crunchy tea-time snack with a cup of hot chai. Once fully cooled, store in an airtight container — they stay crisp for up to 2 weeks.
TIPCrispness locking secret: cool fully before storing, and never refrigerate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Crush the roasted peanuts coarsely – fine powder reduces the signature crunch.
- 2Let the dough rest for 5 minutes after adding boiling water; this gelatinizes the rice flour for a crispier texture.
- 3Keep the dough covered with a damp cloth while shaping to prevent drying and cracking.
- 4Roll the ropes evenly (about finger-thickness) so all kadboli fry at the same rate.
- 5Test oil temperature with a tiny dough ball: it should rise slowly with gentle bubbles – too hot and the outside browns before the center cooks.
- 6Cool kadboli completely on paper towels before storing; any residual warmth creates steam and softens them.
Adapt it for your goals.
Spicy garlic
Add 1 tsp of finely minced garlic along with the green chilies in step 2 for a pungent, savory punch that garlic lovers will enjoy.
black pepper & curry leafBlack pepper & curry leaf
Substitute green chilies with 1 tsp crushed black pepper and add a few torn curry leaves – brings a South Indian aroma and mild heat.
gluten free checkGluten-free check
Naturally gluten-free; just ensure your cumin and asafoetida brands are certified gluten-free if needed.
baked version (lighter)Baked version (lighter)
Brush shaped kadboli lightly with oil and bake at 180°C (350°F) for 15-18 minutes, flipping halfway – yields a less oily but still crunchy snack.
Why this is on our healthy list.
Good source of plant protein
Roasted peanuts provide a modest amount of plant-based protein, making this snack more satiating than plain rice flour fritters.
Digestive aid from cumin & asafoetida
Cumin seeds and asafoetida (hing) are traditionally used in Indian cooking to aid digestion and reduce bloating.
Mineral boost from sesame seeds
Sesame seeds add calcium, magnesium, and iron, contributing to bone health and energy metabolism.
Frequently asked questions
The oil may not have been hot enough (test with a dough ball) or you crowded the pan – fry only 3-4 at a time on medium heat for even crisping.
