BHAJANI CHI KADBOLI / भाजणीची कडबोळी

Yesterday Diwali special, I shared with you the recipe for making Kadboli Bhajani .... today I am sharing with you the method for preparing Kadboli ... once your mix flour / bhajani is ready, then it is a fairly easy task of making the crispy Kadbol.

Kadboli Bhajani - https://paripoornapaksiddhi.blogspot.in/2017/10/kadboli-bhajani.html?m=1

BHAJANI CHI KADBOLI / भाजणीची कडबोळी 

INGREDIENTS

Kadboli bhajani / roasted mix flour	1 cup
Water	1 cup
Salt	T.T.
Haldi	¼ tsp
Red chilli pdr	1 tsp
Owa / ajwain / carom seeds	1 tsp
Oil	1 tbsp + for deep frying

METHOD:

1.       In a heavy bottomed pan bring the water to a boil. Add in the haldi, chilli pdr, salt, 1 tbsp oil ad carom seeds.

2.       When the water starts boiling switch off the flame.

3.       Immediately add in the flour and try and stir it in as much as possible.

4.       Cover the pan with a lid and leave it covered for atleast 30 – 40 min. at this point do not remove the lid at all.

5.       When the mix is still hot but manageable with bare hands knead it to form a dough.

6.       If you find the mix too dry and crumbly then sprinkle a little water to knead.

7.       Divide the dough into small balls. 

8.       Roll the in between your palms to form the shape of a rope. You can also do it on a clean smooth surface. 

9.       Now there are two ways of shaping the kadboli. One is by joining the two ends of the rope to create the shape of a loop. The other is by turning the rope around to create a spiral shape like a chakli.

10.   Heat oil for deep frying till smoking hot.

11.   Once the oil is hot, reduce the flame low and allow the temperature of the oil to reduce to such an extent that the oil no more smokes.

12.   Slide in 3 – 4 kadboli at a time and deep fry on a low flame.

13.   Initially there will be lots of bubbles seen as you add in the kadboli.

14.   As they get fried the bubbles will reduce. Fry them till the bubbles have died down to such an extent that there are only few formed.

15.   Remove on to a thick wad of kitchen tissue.

16.   When the kadbolis cool down they will get crisp and the colour will deepen a little.

17.   If you break open a kadboli, and you see its hollow from inside and crunchy crisp then a kadboli is well made.

18.   When they cool transfer to an air tight container.

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KADBOLI BHAJANI / कडबोळी ची भाजणी

Kadboli is a savory snack prepared especially during Diwali. It requires flour or Kadboli Bhajani which is made by roasting separately various grains and then grinding them all together to a fine powdery flour. Sharing with you all the method for preparing the Kadboli Bhajani.

KADBOLI BHAJANI / कडबोळी ची भाजणी 

INGREDIENTS

Tandool / Rice	¼ kg
Jwari / jowar / sorghum or white millet	100 gms
Bajri / bajra / pearl millet	100 gms
Gahu / wheat	100 gms
Moong dal /	100 gms
Chana dal / split Bengal gram	1 tbsp
Urad dal / split black gram	1 tbsp
Jeera / cumin	1 tbsp
Dhane / dhania seeds / coriander seeds	1 tbsp

METHOD:

1.       In the sequence the ingredients are given, dry roast all the ingredients separately till they change their colour a little and turn a light pink.

2.       Mix them all up and allow to cool.

3.       Grind them to a fine flour. Do it preferably from a chakki or flour mill.

4.       Use this kadboli bhajani to make Kadboli’s.

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TOMATO SEV

With Diwali round the corner its time for some festive Diwali munchies ... .. Tomato Sev

TOMATO SEV

INGREDIENTS

Besan / chana dal flour / gram flour	1 ½ cup
Baking pdr	½ tsp
Salt	T.T.
Red chilli pdr	½ tbsp.
Heeng / asafoetida	½ tsp
Oil	2 tbsp + for deep frying
Tomato puree OR Tomato puree Tomato ketchup	½ cup OR ¼ cup ¼ cup

METHOD:

1.       In a bowl mix together the besan, salt, chilli pdr, baking pdr and heeng.

2.       Heat 2 tbsp oil and add it to the besan and rub it in to form a crumbly mix.

3.       Add in the tomato puree and mix and knead it all together to form a soft smooth dough.

4.       Add little water if it is dry and does not come together to form a dough.

5.       Oil your hands a little when you give the final knead.

6.       Grease the sev press with a little oil. Make sure you use the large holed plate for it. Stuff it with the dough.

7.       Heat oil till smoking hot, then reduce the flame.

8.       When the smoke subsides directly hold the press onto the oil and press out the sev in the hot oil.

9.       When one side is done i.e. the bubbles around the sev subside a little, turn it over and fry the other side too.

10.   Remove onto absorbent paper and allow to cool.

11.   Store in an air tight container.

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