Kadboli

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.

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