Namkeen Kulkul or Karam Ghavalu is a delicious snack that comes from Western India. My first introduction to Kulkul was in its sweet form. The spicy one I came to know of many years later. I love both forms of Kulkul and this Diwali I made the spicy one for family and friends. I love to add sesame seeds in Namkeens and I chose to add a good handful in this version of Kulkul. The result was really good - the Kulkul was crunchy with the seeds adding some extra flavor and texture to this snack.
1/2 cup maida (all purpose flour)
1 1/2 cups chawal ka atta (rice flour)
1 cup sooji (cream of wheat), fine
2 tbsp ghee, warmed
1/2 tsp lal mirch (red chili powder)
1/4 tsp hing (asafoetida)
1/4 cup sesame seeds
Salt to tasteOil, to deep fry
- Mix the maida, rice flour, and sooji in a large mixing bowl.
- Add salt to taste, hing, and ghee to this mix. Using the tips of your fingers, rub the ghee into the flour mix.
- Now add the sesame seeds and mix to ensure even distribution.
- Add cold water slowly to make a malleable but stiff dough.
- Knead for 7 minutes, then set cover and allow to rest for at least 2 hours.
- When you are ready to fry the Kulkul, heat enough oil for seep frying in a heavy bottomed wok. Then reduce the heat to medium.
- Now pinch out very small amounts of the dough and shape into balls.
- Take one ball at a time and using your thumb, press it gently onto the back of a fork to shape as a shell. Repeat for all the dough.
- Deep fry a few Kulkul at a time on a very medium heat until they are golden and crisp.
- Remove onto a kitchen towel to drain the excess oil.
- Cool completely and store in an airtight box.
- Enjoy with hot tea or coffee.
- To make a vegan version, use 5 tbsp warmed oil in place of the ghee in this recipe.
- If you don't like sesame seeds, don't add them to the dough.
- Always fry Kulkul on a medium low heat to get a crunchy and crisp result.
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