Kadboli

Four flours in one dough, where kodubale uses only two.

Vegan.

Ingredients

• 150 g gram flour
• 100 g urad dal flour
• 100 g moong dal flour
• 150 g rice flour
• 2 teaspoons carom seeds, ajwain
• 1 teaspoon cumin seeds
• 1 1/2 teaspoons chilli powder
• 2 teaspoons salt
• 3 tablespoons oil, into the dough
• about 300 ml water
• oil for deep frying

Method

1. FOUR FLOURS IN ONE DOUGH, WHERE KODUBALE USES ONLY TWO, and its article makes that the whole distinction between two dishes with one shape. Kadboli IS TYPICALLY MADE FROM A MIXTURE OF CHICKPEA, URAD, MOONG AND RICE FLOUR, SALT, AND FLAVOURINGS SUCH AS CHILI, AJWAIN, OR CUMIN -- and THE SAME DISH IS KNOWN AS KODUBALE IN KARNATAKA, THE ONLY DIFFERENCE BEING THAT ONLY RICE AND SPLIT ROASTED CHICKPEA (DALIA) FLOUR ARE USED. Four pulses against two, and nothing else changes.
2. WHICH MEANS THE FLOURS ARE THE RECIPE AND THE SHAPE IS MINE. Its article gives no method, no thickness and no frying instruction at all -- only what goes in, where it is made, and that it KEEPS FOR A FEW WEEKS IF STORED PROPERLY IN AN AIRTIGHT CONTAINER. The ring below, its thickness and its timing are choices.
3. TOAST THE THREE PULSE FLOURS AND LEAVE THE RICE FLOUR RAW. Gram, urad and moong, five minutes each in a dry pan. Pulse flours taste raw and beany otherwise; rice flour is there for crispness and toasting costs it some.
4. RUB THE THREE TABLESPOONS OF OIL THROUGH THE DRY MIX FIRST. This is what makes it short. Squeezed in your fist it should just hold together.
5. MIX IT WITH HOT WATER TO A STIFF DOUGH AND REST IT TEN MINUTES. Stiff enough to roll a rope that does not sag under its own weight.
6. ROLL ROPES AND JOIN THEM INTO RINGS. A rope the thickness of a pencil, about twelve centimetres long, the ends pressed firmly together. Press the join hard: it is the point that opens in the oil.
7. FRY AT A LOW TO MEDIUM HEAT, LONGER THAN SEEMS RIGHT. Eight to ten minutes for a batch, turning. These are thick and the point is that they go hard all the way through -- a kadboli with a soft centre goes stale in a day instead of keeping a fortnight.
8. COOL THEM ON A RACK AND STORE THEM AIRTIGHT. Its article's own observation is that the keeping is the point: THIS IS A GREAT ANYTIME SNACK, because it is there in the tin when you want it.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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