Loading...
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
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 159.58 calories per serving with 6g of protein, it's a moderately challenging recipe perfect for snack.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
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.
This recipe goes great with these complete meals
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
