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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