HomeSnacks| Roasted| Baked| Deep fried| Steamed| Mixture| Savoury snack from Karnataka|

Mixture| Savoury snack from Karnataka|

Posted in : Snacks| Roasted| Baked| Deep fried| Steamed| on by : Divya Suresh Tags: , , , , , , ,

This is one of the must do savory snack of Karnataka, prepared during Deepavali/Diwali. So thought of sharing my way of making this festival special snack with you all.

The basic ingredients used in this snack is Chickpea flour & Rice flour in equal proportion. My mother was an expert in making this snack. I can never forget that taste.

Different condiments are used in the same mix of chickpea + Rice flour and the final taste we get is awesome. Both types of sesame seeds are used in this recipe. Nuts like cashews, almonds and pistachios are also added.

I don’t make it very often as this is a deep fried dish, but it is a definite thing during Diwali. Below is the recipe method in my way

You may also like to check –  Shankranthi trail mix , Kodubale , thengolu , chakkuli , authentic muchhore , om pudi/khara sev , Sorghum/Jolada mixture

Ingredients : measuring cup used – 250 ml
  • Chickpea flour/Besan/Kadale hittu – 1 cup
  • Rice flour/Chawal ka atta/Akki hittu – 1 cup
  • Red chilli Powder – 6 tsp (Kashmiri powder ie.. less hot)
  • Turmeric Powder – 1 tsp
  • Salt – 1 tsp
  • Water – 1/2 cup (adjust)
  • Combine everything well, then pour 2 to 3 tbsp of hot (smoking) oil on it or you can add 2 tsp of hot oil to each portion separately at the time of making it. mix everything again and divide the flours mix into four equal parts.
  • Add 2 tsp white sesame seeds to one part to make chakli /chakkuli
  • 1 tsp carom seeds 1 tsp black sesame seeds to second part to make thin Sev & Tape
  • 2 tsp cumin seeds to third part to make thengolu or thick Sev
  • And keep the fourth part Plain (without adding any condiment) for making Boondi kalu (check here for the detailed recipe)
 Others :
  • Oil – to deep fry everything
  • Beaten rice/rice flakes/Poha – 1 cup
  • Ground nut – 1/2 cup
  • Cashew nuts – 1/4 cup
  • Almonds – 1/4 cup
  • Pistachios – 2 tbsp
  • Curry leaves – 1/4 cup
  • Roasted chana / Hurigadale – 1/4 cup
PROCEDURE :
  • Gradually add the water little at a time to the chakli portion, knead the dough well, put the relevant shape of the plate to the squeezer, squeeze and deep fry until done, remove and set it aside
  • Repeat the same procedure to make tengolu, thin sev and tape one after the other and set them aside
  • Now add little water to the remaining fourth part of the dough and stir it into a thick batter and make boondi kalu using Perforated spoon (a big round spoon with multiple small holes in it)
  • Now deep fry Poha/rice flakes (add little poha to the oil at a time) ground nut, cashew nuts, almonds, Pistachios, Curry leaves, one by one… in the same oil using a deep fry strainer and remove on a tissue paper
  • Now take one big container and break all the deep fried chakli, thengolu, thin sev, tape into it and add boondi kalu , cashew nuts, almonds, pistachios, ground nut, curry leaves and rice flakes into it
  • Add roasted chana / hurigadale … check for salt
  • The home made yummy mixture is ready to be relished.
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However you can also have a look at Sweet and savory boondi kalu

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