This is my aunt’s recipe passed on by my mom to me. This snack is one of my favourite childhood memory, listening to my aunt’s stories and having my favourite snack by the side. She used to make box full of these crisps and send it along when I go back home from her place.
To my surprise, when I prepare her recipe, it never tastes as good as hers. It is her memories with the crisps that I cherish till date. Even now, when I visit her, she prepares the same way I remember.
This is a pretty simple recipe which the kids and adults equally will love to munch them. You can never stop having just one. The best part of this recipe is how crispy it will be once prepared will less efforts and time.
Don’t forget to check my tips after the recipe. Lets get cooking!!!
Yield: More or less 35 crisps
Cup measurement: 200 ml cup or 13.5 tablespoons
Ingredients:
Curd – 1 cup
Sooji or rava or semolina – 3 1/2 cups
Red chilli powder – 1 tablespoon
Asafoetida or hing – 1/2 teaspoon
Curry leaves – 15 leaves (roughly chopped)
Vegetable oil – 1 tablespoon + Oil for frying in a pan
Salt – 1 teaspoon (or as per taste)
Preparation:
Take a bowl; add curd, red chilli powder, asafoetida and salt. Mix and blend well. Add the chopped curry leaves and oil and give it a good mix.
Take two cups of sooji and add to this liquid mixture. Keep kneading the dough. Add one more cup and keep kneading. Finally add half cup sooji (little by little) and mix well. The dough should be very tight. Add additional sooji till you could add no more. No need to rest the dough. Keep the dough covered with wet towel and do not allow it to dry from the side. (see tips)
Take small portion of dough (about 1 tablespoon). Roll it thin like a size of poori. Take a fork or knife and prick the flattened dough (check the picture). This will avoid the dough from puffing up.
Once the oil is hot to fry, at a medium to low flame, fry one or two flattened dough at a time. Fry flipping it in both sides until it turns brown. Keep an eye and do not burn them. Once fried, collect them in a tissue paper.
Best served with tea or coffee or munch it anytime you feel like eating a snack. Always store them in an air tight container.
TIPS:
– the amount of sooji required depends on the quality of the sooji, so it is important to add little by little to the liquid mixture. Generally sooji will absorb more liquid, so need to work fast while kneading.
– the tight dough will absorb less oil while frying.
– additionally you can use jeera or carom seeds in the dough if preferred.
– before frying, drop a piece of dough to check whether the oil is hot. If it comes up slowing fry, its correct heat temperature. Do not make the oil too hot.
Remember, the key is to taste the dish at every stage and experiment with it. Let me know in the comments below about your experiment with this recipe.
Please do like and share this recipe. Happy Frying!!!
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