Mixed pulses " KADABU STICKS" | How to make Mixed pulses " KADABU STICKS"

By Priya Jahagirdar  |  19th Mar 2018  |  
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  • Mixed pulses " KADABU STICKS", How to make Mixed pulses " KADABU STICKS"
Mixed pulses " KADABU STICKS"by Priya Jahagirdar
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    5

    People

1

0

About Mixed pulses " KADABU STICKS" Recipe

Its maharashtrian snacks.....children to die for......mouth watering , crispy, healthy mixed pulses , little spicy sticks .....its remains for 6-7 days in air tight container.....plz enjoy it with loved ones :blush:

Mixed pulses " KADABU STICKS"

Ingredients to make Mixed pulses " KADABU STICKS"

  • Readymade K-pra Chakali readymix / Bhajani mixture ( dry roast rice , bengal gram , black gram , green gram in equal like 1/2 cup and finely grind it. Then add cumin 1tsp , 1tsp red chilli powder, sesame 1sp, ajwain 1/2 tsp, turmeric powder )...............2 cups
  • water 2 cups
  • oil for frying
  • salt 1 tsp / as per taste

How to make Mixed pulses " KADABU STICKS"

  1. Take 2cups of water in kadhai and boil it. Add 2 tsp oil and little salt in water.
  2. Add 2 cups of Bhajani mixture (finely grounded mixed pulse which are roasted with sesame , cumin , red chillies , turmeric powder , salt , chilli powder little bit ) slowly in boiled water at low flame. Plz stir continuously to avoid lumps in it.
  3. When it gets perfectly mixed .... .then place lid on it for 10 mins on low flame.
  4. Now off the flame and wait for 5 mins to get " ukad " ( it get cooked on vapours inside the kadhai, its called " ukad " ). Knead it insatantly and properly ( when it little bit hot ) with oil on your hand ......
  5. After kneading ....its become very soft dough.....and due to oil it becomes non sticky.
  6. Take small boll of it( approx 1 inch )....and roll it on your hand palm with another palm smoothly.
  7. Prepare all sticks like this. Take oil in kadhai . Fry sticks 3-4 at a time on medium flame in hot oil. Fry till sticks become little brown.
  8. Little brown sticks become crispy....take it on tissue paper to absorb oil.
  9. Your spicy , crispy sticks are ready ....serve it with tomato sauce / Tamarind chatany / mayonnaise sauce as per your taste.

My Tip:

Taking " ukad" properly is main thing. Knead well to avoid cracks on sticks....as cracked sticks get breaked in oil. Always fry till sticks become little brown for its crispy texture. Its remains as it is for 1 week in air tight container......hence ready to it.....but healthy.

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