Maida( Bread making flour ) Kodubale is a snack and can be eaten at any time of the day. ( Maida is a refined flour from wheat).
Ingredients:
Maida : 2 cups.
Red Chilly Powder) : 2 Tea spoons.
Gingly Seeds: 1 Table spoon.
Salt : to taste.
Jeera: 1 Tea spoon.
Ingh : a pinch
Water : 1/2 cup
Oil: 2 cups ( To fry kodubale).
Method: Keep Maida flour in a bowl and steam for 5 to 8 minutes in a pressure cooker. ( without adding water to maida flour). Leave it for cooling.
Now take a bowl and put steamed maida and make powder if it has turned hard pieces or balls .
Add salt, jeera , gingly( till) seeds and thoroughly powdered Maida. Mix using the require water until it turns into thick dough.( Be careful while adding the water. The dough should not be watery). Divide the dough in to small balls. Roll the ball in hand to make a long string. Bring both the ends together and patch it together. Do same with remaining balls. Arrange it in a plate.
Now Keep a frying pan on the fire . Put oil and heat. Fry Kodubales on low flame so it turns in to crispy. Fry on both sides of the kodubale and remove from the oil and serve hot kodubales with hot tea or coffee or soft drinks.
Note : Put water to the pressure cooker and place a bowl and then keep the maida filled bowl on the top. Or you can even tie Maida flour in a plane cloth and place that in a top bowl. The sticky feeling should not be there while mixing the flour with water. Do not add any oil or ghee to the mixture. Plain flour and the remaining ingredients should be mixed thoroughly to prepare the dough. Bale means bangle. So the kodubale shape will be like bangles. Do not make it very thin or thick kodubales. Thin kodubales may burn quickly and the thick ones will not be cooked proper and it won't become crispy. Can fry 4 to 6 kodubales at time. You can prepare your wished size of kodubales. Keep them in a airtight box so that it remains crispy for at least one week.
20 to 25 normal size kodubales can be made.
Ingredients:
Maida : 2 cups.
Red Chilly Powder) : 2 Tea spoons.
Gingly Seeds: 1 Table spoon.
Salt : to taste.
Jeera: 1 Tea spoon.
Ingh : a pinch
Water : 1/2 cup
Oil: 2 cups ( To fry kodubale).
Method: Keep Maida flour in a bowl and steam for 5 to 8 minutes in a pressure cooker. ( without adding water to maida flour). Leave it for cooling.
Now take a bowl and put steamed maida and make powder if it has turned hard pieces or balls .
Add salt, jeera , gingly( till) seeds and thoroughly powdered Maida. Mix using the require water until it turns into thick dough.( Be careful while adding the water. The dough should not be watery). Divide the dough in to small balls. Roll the ball in hand to make a long string. Bring both the ends together and patch it together. Do same with remaining balls. Arrange it in a plate.
Now Keep a frying pan on the fire . Put oil and heat. Fry Kodubales on low flame so it turns in to crispy. Fry on both sides of the kodubale and remove from the oil and serve hot kodubales with hot tea or coffee or soft drinks.
Note : Put water to the pressure cooker and place a bowl and then keep the maida filled bowl on the top. Or you can even tie Maida flour in a plane cloth and place that in a top bowl. The sticky feeling should not be there while mixing the flour with water. Do not add any oil or ghee to the mixture. Plain flour and the remaining ingredients should be mixed thoroughly to prepare the dough. Bale means bangle. So the kodubale shape will be like bangles. Do not make it very thin or thick kodubales. Thin kodubales may burn quickly and the thick ones will not be cooked proper and it won't become crispy. Can fry 4 to 6 kodubales at time. You can prepare your wished size of kodubales. Keep them in a airtight box so that it remains crispy for at least one week.
20 to 25 normal size kodubales can be made.
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