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Karam Gavvalu

11 Dec

Karam Gavvalu.

Gavvalu (shells) is famous in Andhra Pradesh. Shells can be hot or sweet depending on the ingredients used. For hot spicy shells, maida is mixed with red chili powder and made into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown.
Makes: around 40 Karam Gavvalu.


Plain Flour / Maida 1 Cup
Spicy Red Chile Powder 1 tsp
Ghee 1 tbsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Warm up the ghee and keep aside.
In a mixing bowl, mix together all the ingredients into smooth dough adding enough water.
Make sure the dough is soft but not sticky.
Cover the dough with a wet cloth and rest it for half an hour.

Divide the dough into approximately 40 balls.
Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.
Repeat the same with reamining dough balls.
Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

Heat oil in a heavy bottomed pan on medium heat.
When oil gets hot, slowly drop the prepared shells into the oil.
Fry on both sides till golden brown (about 7 minutes).
Remove the deep fried shells onto a absorbent paper.
Store tight and serve karam gavvalu as a snack.
Notes: Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions: If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.
Variations: Depending on the spice level adjust red chile powder or add paccha karam (mild red chilli powder).
Other Names: Karam Gavvalu, Spicy Shells.