- 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.