Kadboli- known for its peculiar 'drop like' shape is one of the savoury snacks prepared during the Diwali festival in almost all households in Maharashtra . 'Bhajani' or Multigrain flour' made by slow roasting rice and pulses and grinding them together is used to prepare these. Around the Diwali season this flour is readily available in markets in India. Some people prefer making it at home . For me the convenience of the ready made flour takes precedence. esp since taste is not affected. Once you have the flour handy , then the procedure isn't really that difficult.
INGREDIENTS :
Kadboli bhajani (Multigrain flour) 2 bowls (Med sized)
Red chilly powder as per taste
Salt to taste
turmeric powder 1/2tsp
hing powder (asafoetida) 1/2 tsp
sesame seeds (Teel) 1 Tbsp
Ajwain seeds (Owa) 1/2 tsp
oil for deep frying .
METHOD :
1. Boil around 1 Bowl of water in a thick bottomed vessel.
2. On boiling, add 2 Tbsp of Oil, red chilli powder, hing powder, turmeric powder , salt to taste , sesame seeds and Ajwain .
3. Mix well.
4. Turn off gas and add the 'Bhajani' and mix well.
5. This is known as 'Ukad kadhane' in Marathi.
6. Keep covered for 15 to 20 mins.
7. Mix well using both your hands to form a stiff dough.
8. Now take small portions from the dough and roll them on a platform to form a string (around 1/2 cm thick and 4 inches long)
9. Fold the string and press at the ends to form a drop like shape.
10. Once the 'Kadbolis are done , heat oil for deep frying.
11. When oil is sufficiently hot, deep fry the kadbolis , 4 to 5 at a time.
12. Keep flame on low , else they will get burnt from outside and uncooked from within.
13. Drain on an absorbent paper. Allow to cool.
14. Store in an air-tight container upon cooling .
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