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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.
Prepare the Dough
Shape the Kadboli
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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.
This maharashtrian recipe takes 55 minutes to prepare and yields 8 servings. At 269.38 calories per serving with 4.85g of protein, it's a moderately challenging recipe perfect for snack.
Fry the Kadboli
Drain and Store
Add 1 teaspoon of ginger-garlic paste to the dough for an extra layer of savory flavor.
For a more traditional and complex flavor, use a ready-made 'Bhajani' flour mix, which typically includes roasted rice, lentils, and grains.
Incorporate 1/2 teaspoon of freshly ground black pepper along with the red chili powder for a different kind of heat.
Add 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) to the dough for a unique, earthy aroma.
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.
Spices like carom seeds (ajwain) and asafoetida (hing) are traditionally known in Ayurveda to aid digestion, reduce bloating, and alleviate gas.
Sesame seeds are an excellent source of essential minerals like calcium, magnesium, and zinc, which are important for bone health and immune function.
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.
If the dough is too dry or stiff, it will break easily. Add a little more warm water or a teaspoon of oil and knead again until it's smooth. Also, be gentle when turning them in the oil.
While you can try baking them at 180°C (350°F) until golden, the texture will be different. Baked kadboli will be more like a cracker or biscuit rather than the light, crispy texture achieved through frying.
Let them cool completely at room temperature after frying. Then, store them in a clean, dry, airtight container. They will stay fresh and crispy for up to 3 weeks.
Kadboli is a deep-fried snack and is high in calories and fat. While it contains beneficial ingredients like lentils and spices, it should be enjoyed in moderation as part of a balanced diet, especially during festive occasions.
One serving of approximately 5 pieces of Kadboli contains around 250-260 calories, primarily from carbohydrates and fats from the deep-frying process.