Kadboli
A classic Maharashtrian crispy snack, these savory spirals are made from a spiced mix of rice and lentil flours. Perfect for Diwali festivities or as a tea-time treat, they are irresistibly crunchy.
For 8 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, sift together the rice flour, besan, and urad dal flour to ensure there are no lumps.
- c.Add the red chili powder, turmeric powder, asafoetida, carom seeds, white sesame seeds, and salt. Whisk all the dry ingredients until well combined.
- d.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.
- e.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.
- f.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
Step 2
- a.Shape the Kadboli
- b.Grease the inside of a chakli press (sev maker) and fit it with a single-hole or star-shaped disc.
- c.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.
- d.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.
- e.Cover the shaped dough with a damp cloth to prevent it from drying out while you shape the rest.
- 3
Step 3
- a.Fry the Kadboli
- b.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).
- c.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.
- d.Carefully slide a few shaped kadboli into the hot oil. Do not overcrowd the pan; fry in batches.
- e.Fry on a consistent medium-low heat for about 6-8 minutes, turning them gently after a couple of minutes.
- f.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
Step 4
- a.Drain and Store
- b.Using a slotted spoon, remove the fried kadboli from the oil, allowing excess oil to drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to drain further.
- d.Allow the kadboli to cool completely to room temperature. They will become even crispier as they cool.
- e.Once completely cool, store them in an airtight container to maintain their freshness and crispness. They can be stored for up to 3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is key. If it's too soft, the kadboli will absorb excess oil. If it's too hard, it will be difficult to press and may break.
- 2Using hot butter or oil ('mohan') is essential for a light, flaky, and crispy texture.
- 3Fry on a consistent medium-low heat. Frying on high heat will brown the outside quickly while the inside remains uncooked and soft.
- 4Do not overcrowd the pan while frying. This lowers the oil's temperature and results in greasy kadboli.
- 5Ensure the kadboli are completely cool before storing them in an airtight container to prevent them from becoming soggy.
Adapt it for your goals.
Flavor Enhancement
Add 1 teaspoon of ginger-garlic paste to the dough for an extra layer of savory flavor.
Flour MixFlour Mix
For a more traditional and complex flavor, use a ready-made 'Bhajani' flour mix, which typically includes roasted rice, lentils, and grains.
Spicier VersionSpicier Version
Incorporate 1/2 teaspoon of freshly ground black pepper along with the red chili powder for a different kind of heat.
Herbaceous TwistHerbaceous Twist
Add 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) to the dough for a unique, earthy aroma.
Why this is on our healthy list.
Source of Plant-Based Protein
The inclusion of besan (gram flour) and urad dal flour provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Digestive Aid
Spices like carom seeds (ajwain) and asafoetida (hing) are traditionally known in Ayurveda to aid digestion, reduce bloating, and alleviate gas.
Rich in Minerals
Sesame seeds are an excellent source of essential minerals like calcium, magnesium, and zinc, which are important for bone health and immune function.
Frequently asked questions
This usually happens for two reasons: the dough was too soft, or the oil temperature was too low. Ensure your dough is firm and pliable, and fry on a consistent medium heat to prevent oil absorption.