Spicy Khajas & Nankhatai in Diwali Blogging - Part I
Continuing from here Cleaning is half-way through and home is already looking beautiful. For most Hindus, Diwali is a wonderful excuse to spruce up the house, discard old unused stuff, bring in new little ideas and ofcourse make delicious food to share with loved ones. I truly believe that old unuse
Ingredients
- 1 cup gram flour (besan)
- 1/4 cup all purpose flour (maida)
- 1 tsp red chilli powder
- 1/2 tsp 1/2 tsp seeds cumin seeds carom and cumin - roasted and crushed .
- - 3/4 to taste Salt roughly tsp .
Instructions
- Mix the flours with salt and spices.
- Add water little by little to make a smooth and pliable dough. Knead with one tbsp oil into a smooth ball.
- Divide into 4 big balls. Spread each ball into a big round (less than 1/2 cm thin). You can cut this into desired shapes. Prick both sides of all pieces with a fork.
- Dry out the cut out pieces on a clean kitchen towel. Repeat the same process for the other 3 balls. Dry out the pieces for 20 minutes or so on the towel like shown in the picture below.
- Heat about 1.5 cups of oil in a kadai. (use the one you prefer for deep frying).
- You can decide if the oil is hot enough by putting a small piece of dough. If it rises to the top immediately, the oil is ready.
- Put the cut out pieces in batches and fry till golden brown on a medium flame. Drain excess oil on kitchen tissues. Store in airtight container.
Notes
Note:
You can add any of your favourite spices like black pepper, sesame seeds etc. to the dough. The original recipe asked for the dough to be rolled into small puris, but I found my method more practical
Tags:
Diwali recipes,Deepawali, Indian snacks, festival food, Nankhatai,khaja, besan, savouries
Just reminding you about Weekend Breakfast Blogging - the theme for this month is Twist in the Plate. Did you jazz up an ordinary breakfast for Diwali? Did you try your favourite blogger's recipe with your own twist? Did you turn a sweet one into a savoury one?
Come on, share it with us. You have time till 29th of this month to send me your entries. WBB turns monthly and theme-based this month onwards. Read more about it here.
This is my entry for the Special Edition Jihva hosted by Vee of Past, Present, Me.