Kalmi Bare is a crispy revelation in the world of snacks. Crafted from soaked Bengal gram and split black gram, these delectable bites are seasoned with a blend of spices, promising an irresistible texture and flavour combination.
About the Recipe
Discover the art of creating Kalmi Bare, where every bite offers a delightful contrast – the crispy exterior complementing the soft, spiced interior. Perfect as an appetizer or snack, this recipe is a testament to the joy of deep-fried perfection.
Why You Will Love This Recipe
Fall in love with Kalmi Bare for its simplicity and the explosion of flavours in every bite. Whether hosting a party or craving a savoury snack, these crispy cakes are a surefire way to delight your taste buds.
Kalmi Bare
Cooking Tips
Ensure the ghee is hot before deep-frying the cakes for that perfect crunch. The initial bubbles on the surface are your cue to flip them, ensuring an evenly golden and crispy texture.
Cultural Context
Hailing from the rich culinary tradition, Kalmi Bare roots in the heart of Indian snacks. Often served during celebrations and festive occasions, these crispy bites are popular among snack enthusiasts.
Serving and Storing Suggestions
Serve Kalmi Bare hot and fresh, sprinkled with chaat masala, and accompanied by a refreshing pudina chutney. While best enjoyed immediately, you can store leftovers in an airtight container for a day without compromising the crunch.
Other Similar Recipes
Explore our “Masala Vada” or “Paneer Tikka” for more savoury bites that complement the flavour profile of Kalmi Bare. Perfect for creating a diverse snack platter at your next gathering.
Nutrient Benefits
Bengal and black gram offer a protein-packed punch, making Kalmi Bare a flavorful treat and a source of essential nutrients. Indulge guilt-free in this wholesome snack.
Kalmi Bare
Ingredients
- 2 cups Bengal Gram (washed, soaked for 4-5 hours, drained)
- 1/2 cup Split Black Gram (rinsed, soaked for 4-5 hours, drained)
- 1 tsp Salt
- 12 Black Peppercorns (freshly ground)
- 1 Ginger (grated)
- 2 Green Chillies (finely chopped)
- Asafoetida (a pinch)
- 1 tbsp Cumin Seeds
- 2 tbsp Coriander Seeds
- Green Coriander (a bunch, finely chopped)
- Ghee (for frying)
Instructions
- Grind Bengal gram and black gram separately into a coarse paste.
- Mix both pastes with salt, black peppercorns, grated ginger, chopped green chillies, asafoetida, cumin seeds, coriander seeds, and chopped green coriander.
- With wet hands, shape the mixture into 3-inch round cakes.
- Heat ghee in a pan, and deep-fry the cakes until golden on both sides.
- Remove and drain excess oil on kitchen paper towels.
- Let them cool, then cut each cake into 1/4 inch slices.
- Reheat the ghee and fry the slices until golden and crisp.
- Sprinkle chaat masala, and serve with pudina chutney.
Frequently Asked Questions:
Can I prepare Kalmi Bare ahead of time and reheat them?
While Kalmi Bare is best enjoyed fresh, reheat them in an oven or air fryer to regain some crispiness. However, freshly fried is the way to experience the perfect texture.
Can I use pre-ground spices instead of freshly ground black peppercorns?
Absolutely! While freshly ground spices enhance the flavour, pre-ground black pepper works well too. Adjust the quantity based on your preference for spice intensity.
Can I freeze the uncooked mixture for later use?
Freezing the uncooked mixture is not recommended, as the texture may be affected. It’s best to immediately shape and fry the Kalmi Bare for the perfect crispiness.
How can I make Kalmi Bare less spicy?
Adjust the quantity of green chillies according to your preference to reduce the spiciness. You can also omit the freshly ground black peppercorns for a milder flavour.
What other chutneys pair well with Kalmi Bare?
Besides pudina chutney, Kalmi Bare pairs wonderfully with tamarind chutney or a simple yogurt-based dip. Experiment with different dips to find your perfect combination.
