Khara Kaddi | How to make Khara Kaddi
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About Khara Kaddi Recipe
Khara Kaddi or Kharada Kaddi in Kannada literally translates to Spicy Sticks and is made using chickpea or gram flour spiced with turmeric, red chilli powder and cumin or carom seeds. It is made using Chakkuli or Murukku Press, a device designed to press savoury snacks in Indian sub-continent into hot oil. As the name suggests, these are spicy snacks and hence try not to reduce the amount of chilli powder too much as it will lose its charm and authenticity. The addition of cumin and carom gives it a distinct taste when bite into it and the hing/asafoetida not only adds punch of flavour but also helps to keep the heart burn at bay if you end up binging them! :) The result is crispy, crunchy and spicy sticks of delight which you will love to snack on. It is one of those snacks which is easy to make and easy to fall in love with.
Khara Kaddi is a delicious dish which is enjoyed by the people of every age group. The recipe by Sia Krishna teaches how to make Khara Kaddi step by step in detail. This makes it easy to cook Khara Kaddi in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Khara Kaddi at home. This amazing and mouthwatering Khara Kaddi takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Khara Kaddi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Khara Kaddi is a good option for you. The flavour of Khara Kaddi is palatable and you will enjoy each and every bite of this. Try this Khara Kaddi and impress your family and friends.
Ingredients to make Khara Kaddi
- 2 cups Besan or Chickpea/
- 1 - 2 tsp (Adjust as per taste)
- 1 Tbsp oil or
- 1 tsp for greasing the Murukku Press
- for Deep frying
- 2 - 3 tsp Powder (Adjust as per taste)
- 1/2 tsp Haldi/ Powder
- 1/4 tsp Powdered Hing/
- 1 tsp /cumin seeds
- 1 tsp Ajwain/Carom Seeds
How to make Khara Kaddi
My Tip:It is important to get the correct consistency of the dough as if it is too thin it will absorb too much of oil while deep frying. If making a large batch of Khara Kaddi, make sure that the dough is covered with damp cloth to avoid from drying out. Check if the oil is heated enough by dropping a pinch of dough into the hot oil. If it rises to the surface immediately, the oil is ready for deep frying. If the dough sinks to the bottom and stays there, wait for a couple of minutes for the oil to get heated up. It is important that fry the Khara Kaddi in a medium flame as if the oil is too hot the it will brown quickly and may also end up burning and taste bitter. So take care to keep the temperature of the oil in medium heat.