Photo: Billjones94 · CC0 · Wikimedia Commons

Goa · Snack

Goan Chikhalwali

Traditional 3. Goan Chikhalwali recipe

🧺 Ingredients

• All-purpose flour (maida) — 250g
• Salt — 1 tsp
• Carom seeds (ajwain) — 1 tsp
• Cumin seeds (jeera) — 0.75 tsp
• Black onion seeds (nigella/kalonji) — 0.75 tsp
• Red chilli powder — 2-3 tsp
• Turmeric powder — 0.5 tsp
• Ghee or oil — 3.5 tbsp, melted
• Warm water — 100-125ml
• Oil for deep frying — 800ml

👩‍🍳 How to make Goan Chikhalwali

1. Combine flour, salt, carom seeds, cumin seeds, black onion seeds, red chilli powder, turmeric powder
2. Mix dry ingredients thoroughly (2-3 min)
3. Add melted ghee, mix with fork (1 min)
4. Slowly add warm water, mixing with hand until soft dough forms (texture: should be slightly softer than chakli dough)
5. Knead 3 min until smooth
6. Rest 10 min covered
7. Take small ball of dough (walnut-sized), roll between palms until thin rope (approximately 8-10 inches long)
8. Coil the rope into a spiral shape (like a snail shell), flatten slightly with palm
9. Place on parchment paper, repeat with remaining dough
10. Heat oil to 170°C
11. Fry spirals 2-3 at a time, 2-3 min per side until light golden brown
12. Maintain oil temperature: too hot = burning outside before inside cooks; too cool = greasy texture
13. Remove with slotted spoon, drain on paper towel
14. Cool completely
15. Store in airtight container, lasts 2-3 weeks
16. ---

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