Tallele Thanthi
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.
For 8 servings
Prepare the Dough
1.In a large mixing bowl, combine the sifted besan, rice flour, ajwain, red chili powder, turmeric powder, hing, and salt. Whisk everything together to ensure the spices are evenly distributed.2.Heat 2 tablespoons of oil in a small pan until it's quite hot. Carefully pour this hot oil (known as 'mohan') over the flour mixture. Use a spoon to mix it in, as it will be hot. Rub the oil into the flour with your fingertips until the mixture resembles breadcrumbs. This step is crucial for a crispy texture.3.Gradually add warm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft enough to press easily but not sticky.Set Up for Frying
1.Heat the remaining oil for deep frying in a kadai or deep, heavy-bottomed pan over medium heat. The oil should be about 1.5 to 2 inches deep.2.To test if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily without browning too quickly, the temperature is perfect.3.Lightly grease the inside of a chakli press (sev maker) and fit it with the star-shaped disc. Fill the press with a portion of the dough, ensuring there are no air pockets, and secure the lid.Fry the Thanthi
1.Holding the press over the hot oil, turn the handle to press the dough directly into the pan in a continuous, overlapping circular motion to form a single, web-like cluster.2.Do not overcrowd the pan; fry only one or two clusters at a time, depending on the size of your kadai.3.Fry on medium heat for about 2-3 minutes on the first side. Once it feels firm, gently flip it over using a slotted spoon.4.Continue to fry for another 2-3 minutes until it's an even golden brown and crisp. The vigorous bubbling of the oil will subside, which indicates the thanthi is cooked through and has lost its moisture.Drain, Cool, and Store
1.Carefully lift the fried thanthi from the oil with a slotted spoon, allowing excess oil to drip back into the pan. Place it on a wire rack or a plate lined with paper towels to drain further.2.Repeat the frying process with the remaining dough.3.Allow the thanthi to cool completely to room temperature. They will become even crispier as they cool.4.Once fully cooled, gently break the clusters into bite-sized pieces and store them in a completely airtight container to maintain their freshness and crunch.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is soft and pliable. A stiff dough will be difficult to press and may cause the thanthi to break while forming.
- 2The hot oil 'mohan' is a non-negotiable step for achieving the perfect crispy, flaky texture. Don't skip it.
- 3Maintain a consistent medium heat for frying. Oil that is too hot will brown the outside quickly, leaving the inside undercooked. Oil that isn't hot enough will result in greasy, oil-logged thanthi.
- 4A key indicator of doneness is when the loud sizzling in the oil quiets down. This means the moisture has evaporated and the snack is perfectly crisp.
- 5Store in a completely airtight container only after the thanthi has cooled down to room temperature. Any residual warmth will create steam and make them soggy.
Adapt it for your goals.
Spice Addition
Add 1 tablespoon of white sesame seeds (til) to the dough for an extra layer of crunch and a nutty flavor.
Flavor TwistFlavor Twist
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.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Source of Plant-Based Protein
Besan (chickpea flour) is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Rich in Fiber
Chickpea flour provides dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Naturally Gluten-Free
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.
Frequently asked questions
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.
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