Khara kadalebeeja

It was a rainy evening. My hubby asked for something spicy. When it comes to rain and spicy food my husband’s imagination always ends up in a plate of hot bajji. To widen the scope of his imagination, I decided to try something new. I had read the recipe of khara kadalebeeja that morning in the newspaper. So, I decided to give it a shot.

Khara kadalebeeja is generally sold in packets in bakeries and other condiments shops. Packets usually showcase red coated peanuts but what I prepared did not turn all that red, maybe because I did not add in the extra color. The taste was great! So, here it is!

Ingredients

1 cup groundnuts / peanuts
1/2 besan / gram flour
1 tbsp rice flour (This was my idea… for extra crispy peanuts)
1 tsp red chilli powder or to taste
1/2 tsp turmeric powder
A pinch of hing
1/2 tsp jeera / cumin seeds, crushed. Or 1/2 tsp of jeera powder
A big pinch of hing / asafoetida
Salt to taste
Oil for deep frying

Let’s get started

In a plate spread the peanuts. Sprinkle water on them so they are completely wet.
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In a bowl, add rice flour, besan, red chilli powder, turmeric powder, crushed jeera, hing and salt. Mix all these dry ingredients well.
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Spread the besan mix on top of the peanuts. Mix them well, so there is a coating of besan mix on each of the peanut.
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Heat oil. Deep fry the peanuts in batches.
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Enjoy your khara kadalebeeja with a hot cup of tea while it rains outside!
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Thepla

Thepla is a dish which has its origin from Gujarat. If I did not know the name I would probably call it a flavorful chapati.

Thanks to a friend at work for sharing this yummy recipe. It is a sure shot keeper.

Ingredients

2 cup wheat flour
1 cup gram flour / besan
1/2 tsp turmeric powder
1 tsp jeera / cumin seeds
1 tbsp Kasturi Methi, crushed between your palms
2-3 tsp oil
Salt to taste

What next?
Take about 1/4 cup water in a mixing bowl. To this add salt. With help of a spoon dissolve the salt. Now add the remaining ingredients and make a dough of chapati consistency. This is how the dough should look

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Next, make small balls and roll them to get round discs. Heat the tawa. Once heated, place the discs on the tawa and cook them. You could brush it with oil/butter/ghee. Cook them till you see them turn light brown then flip and cook the other side as well. When done this how the thepla will look.

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Repeat the process to make more theplas.

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Enjoy your thepla with curds/pickle/gravy. I relished mine with Alu-matar-paneer.

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