Khari Pudi brings back memories of afternoon tea with family. These golden, spiral-shaped snacks are crispy on the outside and flaky inside. Making them at home fills your kitchen with a wonderful aroma and gives you the satisfaction of creating something truly special. The process might look tricky at first, but I’ll guide you through each step.
About the Recipe
This recipe turns basic ingredients into something magical. The combination of plain flour and rice flour creates the perfect texture, while omam seeds and asafoetida add traditional Indian flavors. The rolling technique might seem new to beginners, but it’s actually fun once you get the hang of it.
Why You’ll Love This Recipe
You’ll love making Khari Pudi because it’s like creating little works of art in your kitchen. The dough is forgiving, so don’t worry if your first few aren’t perfect. The best part? These snacks stay crispy for days when stored properly. They’re great for beginners who want to try something new, and the results are always impressive.
Khari Pudi
Cooking Tips
– Keep the dough firm but pliable
– Don’t skip the drying time before frying
– Maintain medium-low heat while frying
– Watch the color – they should be light golden, not brown
– Let them cool completely before storing
Serving and Storing Suggestions
Serves: Makes about 30-35 pieces
Prep time: 45 minutes
Cooking time: 30 minutes
Store in an airtight container for up to 2 weeks. Serve with hot tea or coffee.
Similar Recipes
- Mathri
- Namak Para
- Shakkar Para
Nutrient Benefits
Rice flour adds crispiness and makes these snacks lighter than pure wheat-based treats. The omam seeds (ajwain) help with digestion. When fried properly at the right temperature, they absorb less oil than many other fried snacks.
Khari Pudi
Ingredients
- 2 cups maida (plain flour)
- 1/4 cup rice flour
- 2 tbsp. rice flour separate
- 1/2 tsp. omam seeds
- 1/2 tsp. turmeric powder
- 1/5 tsp. asafoetida powder
- 2 tbsp. oil
- 2 tbsp. ghee
- Salt to taste
- Some dry flour for dusting
- Oil to deepfry
Instructions
- Mix together plain flour and 1/4 cup rice flour.
- Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
- Add enough water to make a not too soft pliable dough.
- Take a pingpong ball sized lump, shape into ball, roll.
- While rolling use dry flour for dusting.
- Roll into a large chappati. Apply ghee on top with back of spoon.
- Sprinkle some rice flour all over.
- Starting from one end, roll into a tight swiss roll.
- Cut into 3/4" to 1" thick slices.
- Take one, roll over it lightly once or twice only.
- The pudi shoud just flatten enough to stay together.
- Do not roll to make thin again.
- Place on a clean cloth, to dry a bi.
- Keep aside. Repeat till all dough is over.
- Heat oil in a heavy frying pan.
- Let in few pudis at a time in hot oil.
- Fry on med. To low flame till very lightly golden.
- Flip sides and repeat above.
- Drain and keep aside to cool.
- Cool completely before storing.
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Frequently Asked Questions
Can I make these ahead for parties?
Yes. They stay fresh for up to 2 weeks in an airtight container. Make them 2-3 days before your party for the best taste and texture.
Why do we need to add rice flour?
Rice flour is key for that perfect crunch. It helps create those lovely crispy layers and keeps the snacks light and flaky.
Can I bake these instead of frying?
While traditional Khari Pudi is fried, you can bake them at 350°F for 15-20 minutes. The texture will be different but still tasty.
What if my dough becomes too soft?
Add a little more plain flour and knead again. The dough should be firm enough to roll without sticking but not so hard that it cracks.
