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Crispy, savory spirals of chickpea flour seasoned with ajwain and chili. This traditional Maharashtrian fried snack, Tallele Thanthi, is a perfect crunchy treat for tea time or festivals like Diwali.
Prepare the Dough
Set Up for Frying
Fry the Thanthi
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Crispy, savory spirals of chickpea flour seasoned with ajwain and chili. This traditional Maharashtrian fried snack, Tallele Thanthi, is a perfect crunchy treat for tea time or festivals like Diwali.
This maharashtrian recipe takes 40 minutes to prepare and yields 8 servings. At 157.15 calories per serving with 5.97g of protein, it's a moderately challenging recipe perfect for snack.
Drain, Cool, and Store
Add 1 tablespoon of white sesame seeds (til) to the dough for an extra layer of crunch and a nutty flavor.
Incorporate 1 teaspoon of coarsely crushed black pepper or 1 tablespoon of kasuri methi (dried fenugreek leaves) into the flour mix for a different aromatic profile.
For a baked alternative, press the dough into spirals on a baking sheet lined with parchment paper. Lightly brush with oil and bake at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden and crisp. Note that the texture will be denser than the fried version.
Besan (chickpea flour) is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Chickpea flour provides dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Made from chickpea and rice flour, this snack is naturally gluten-free, making it a suitable option for individuals with gluten sensitivity or celiac disease.
A 50g serving of Tallele Thanthi is estimated to have around 250-280 calories. The exact number can vary based on the amount of oil absorbed during frying.
As a deep-fried snack, Tallele Thanthi is high in calories and fat and should be enjoyed in moderation as part of a balanced diet. However, its base ingredient, besan (chickpea flour), is a good source of protein and fiber.
This is typically caused by a dough that is too stiff or has been over-kneaded. Ensure you add enough water to get a soft, pliable consistency, and don't skip the step of adding hot oil ('mohan') to the flour, which helps create a crumbly, crisp texture.
It is challenging but not impossible. You can use a very sturdy piping bag fitted with a star nozzle. However, the dough is quite thick, so it requires significant pressure. A chakli press is highly recommended for ease and best results.
When cooled completely and stored in a well-sealed, airtight container at room temperature, they will remain fresh and crispy for up to 3 weeks.