- Serving: makes about 50-60 pieces
Kadboli is a light delightful snack that is made with the special flour that is used to make 'Thalipeeth', called 'Thalipeeth bhajani'. These are very easy to make and can be enjoyed at tea-time.
- Thalipeeth bhajani - 1 cup
- Oil - 1 tsp and more for deep frying
- Carom seeds (ajwain) - 1 tsp
- Salt - To taste
- Red chili powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Heat 1 cup water in a pan.
- Add 3/4 tsp oil, carom seeds, turmeric powder, salt, and red chili powder.
- Bring the water to rolling boil and then reduce the heat to low.
- Add the 'thalipeeth bhajani' and mix well.
- Turn off the heat and cover for 20 minutes.
- Knead nicely to make a dough.
- Take a small portion of the dough at a time (about 1 and 1/2" big ), and roll it between your fingers and a rolling board, to make a long cylinder about 1/2 cm thick.
- Start from one end of the cylinder and turn it inwards to make a loop.
- Press to fix the free end of the loop to the cylinder and then pinch off to separate the loop at the joint.
- Repeat for the entire length of the cylinder to make small loops or 'kadboli'.
- Heat oil in a pan. Keep on medium heat. Test by adding a small portion of the dough into the hot oil. It should rise to the surface with sizzle.
- Deep fry all the kadboli till all the sizzling stops, and they become darker in color. Keep turning often when frying, to get a uniform color. Each batch should get fried for at least 4-5 minutes.
- Drain out excess oil and remove on a paper towel.
- Repeat for the rest of the dough.
- Allow to cool and then store in an air-tight container.