gujaratiEasyveganvegetariandairy freenut free

Telvoru

Name: Telvoru
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 2 cup Atta (Whole wheat flour); 2 tbsp Suji (Fine semolina, also known as rava); 1 tsp Ajwain (Also known as carom seeds); 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder (Adjust to your spice preference); 1 pinch Hing (Asafoetida); 1 tsp Salt (Or to taste); 2 tbsp Oil (For the dough (moyan)); 0.75 cup Water (Use as needed to form a stiff dough)

RATING

4.3/5(32)

TASTE SCORE

7/10

A classic Gujarati tea-time snack, Telvoru are crispy, savory, deep-fried discs made from spiced whole wheat flour. Known for their wonderfully long shelf life, they are a perfect travel companion or a delicious, crunchy treat to store and enjoy with chai.

PREP

15m

COOK

25m

SERVES

5 PIECES

291 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupAtta · Whole wheat flour2 tbspSuji · Fine semolina, also known as rava1 tspAjwain · Also known as carom seeds½ tspTurmeric Powder1 tspRed Chili Powder · Adjust to your spice preference1 pinchHing · Asafoetida1 tspSalt · Or to taste2 tbspOil · For the dough (moyan)¾ cupWater · Use as needed to form a stiff dough

NUTRITION · PER SERVING

291

CALORIES · 5 PIECES

Protein9g · 12%

Carbs48g · 66%

Fat9g · 28%

Fiber7g

Sugar0g

Saturated fat1g

Cholesterol0mg

Sodium583mg

Potassium257mg

Phosphorus270mg

How we calculate →

METHOD · 4 STEPS

Prepare the Dough
1.In a large mixing bowl, combine the atta, suji, ajwain (lightly crush between your palms to release flavor), turmeric powder, red chili powder, hing, and salt. Whisk to combine all dry ingredients evenly.
2.Add the 2 tablespoons of oil for the dough (this is called 'moyan'). Rub the oil into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for a crispy texture.
3.Gradually add small amounts of water and knead into a very stiff and firm dough. The dough should be tighter than a regular chapati dough.
4.Cover the dough with a damp cloth or a lid and let it rest for 15-20 minutes.
Shape the Telvoru
1.After the dough has rested, knead it again for a minute until smooth.
2.Divide the dough into 20-24 small, equal-sized balls.
3.Take one ball and roll it into a small disc, about 2-3 inches in diameter. It should be slightly thicker than a puri.
4.Using a fork, prick the entire surface of the rolled disc 5-6 times. This is essential to prevent it from puffing up like a puri during frying.
5.Repeat the process for all the dough balls. Keep the rolled discs covered with a cloth to prevent them from drying out.
Fry the Telvoru
1.Heat the oil for deep frying in a kadai or a deep pan over a medium flame. The oil should be moderately hot, not smoking.
2.To test the oil, drop a tiny piece of dough into it. It should sizzle and rise to the surface steadily, not instantly.
3.Carefully slide 3-4 rolled discs into the hot oil at a time, ensuring not to overcrowd the pan.
4.Reduce the flame to low-medium and fry the telvoru, flipping them occasionally. Cook them patiently for about 5-7 minutes per batch, until they are a deep golden brown and feel crisp.
5.Frying on a lower flame is the key to making them perfectly crisp all the way through.
Cool and Store
1.Once golden and crisp, use a slotted spoon to remove the telvoru from the oil, letting any excess oil drip back into the pan.
2.Place them on a wire rack or a plate lined with paper towels to absorb any extra oil.
3.Let them cool down completely to room temperature. They will become even crispier as they cool.
4.Serve immediately with hot tea, yogurt, or a spicy pickle. Store the rest in an airtight container.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
The dough must be stiff. A soft dough will absorb excess oil, making the telvoru greasy and less crispy.
2
Do not skip pricking the discs with a fork. This prevents them from puffing up and ensures a flat, cracker-like texture.
3
Fry on a consistent low to medium flame. High heat will brown them quickly on the outside while leaving the inside soft and uncooked.
4
Ensure the telvoru are completely cool before storing them in an airtight container to maintain their crispness for weeks.
5
For extra flavor, you can lightly crush the ajwain seeds between your palms before adding them to the flour.

RECIPE VARIATIONS

Adapt it for your goals.

Flavor

Add 1 tablespoon of kasuri methi (dried fenugreek leaves) or 1 tablespoon of white sesame seeds to the dough for a different flavor profile and texture.

Spice

Incorporate 1/2 teaspoon of freshly ground black pepper for an extra layer of warmth and spice.

Flour

For a different texture, you can replace 1/4 cup of atta with bajra (pearl millet) flour or jowar (sorghum) flour.

HEALTH BENEFITS

Why this is on our healthy list.

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Source of Dietary Fiber

Made with whole wheat flour (atta), Telvoru provides dietary fiber, which is essential for promoting healthy digestion and maintaining bowel regularity.

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