Archive | 8:04 am


7 Jun

Karam Chakrabanalu, Karam Kajalu


Plain Flour / Maida 4 cups
Extremely Hot Dried Chile Powder 1/2 tsp
Cumin Seeds 1 tsp
Salt to taste
Oil 1/2 cup
Water as required
Oil for deep frying

Method of preparation:

Heat oil in a small pot until smoking hot.
In a mixing bowl, mix plain flour, hot chile powder, cumin seeds and salt together.
Pour the hot oil onto the above mixture.
Carefully fold the mixture and slowly add water and knead into a somewhat tight dough which doens’t stick to fingers.

Make the dough into two or three portions.
Roll out each portion into circular thin layer dusting flour if required.
With a knife make one inch wide vertical cuts on the rolled out circle to make long strips.
Make another sweep of cuts with the knife with a slight slant to make 1 -2 inch diamonds.

Heat oil in a frying pan, add the cut diamonds into hot oil in batches.
Once the diamonds turn very light brown, remove onto absorbent paper.
Store tight and they stay fresh for months.

Notes: Don’t overfry kajalu. Traditionally kajalu are light in color, so to keep it light use hot chile powder.