Kadboli – Marathi Recipe

Instructions

• Wipe the rice with a little wet cloth and take them into a pan.
• Roast on medium heat until these turn a little golden.
• Do not roast these more but the moisture in it must be removed.
• Take rice out into a dish.
• Wipe chana dal with a little wet cloth and transfer it into the pan.
• Roast it on medium heat until it turns a little golden.
• Take chana dal into the dish having rice.
• Take pohe into the same pan and roast on medium heat until these become nice and crunchy.
• Take pohe out into the dish.
• You can wash all the pulses well and dry them over night if you want.
• Take tur dal and moong dal and roast these on medium heat a little.
• Take these out into the dish.
• Take coriander seeds and roast them on medium heat.
• When coriander seeds are about to get roasted, add cumin seeds and continue roasting.
• Take these out into a dish. Mix everything well together and let it cool down.
• When bhajani cools down, grind it in a mill. Kadboli bhajani is already.
• In a sauce pan take water.
• Add red chili powder, turmeric powder, hing, white sesame seeds, coriander powder, ajwain and salt to taste.
• Mix well and bring the water to boil.
• When water boils, add oil and mix well.
• Add kadboli bhajani and mix well. Turn off the gas.
• Cover and rest the bhajani for about 5-10 minutes.
• Take the bhajani and knead it really good. Add a little water if needed.
• Make small balls form the dough and roll it.
• Fold the roll in between and give it shape of kadboli.
• Heat up oil on low to medium heat.
• Drop kadboli in hot oil and fry them on low to medium heat.
• After frying for about 4-5 minutes, take kadboli out.
• Kadboli are already.