Theingol

Recipe by
Total Time:
2.75 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - urad dal
  • 3 cups - uncooked white rice
  • 1 tbsp - butter
  • 1/2 tsp - hing
  • 1 tsp - jeera/cumin seeds
  • Salt, to taste
  • Oil for deep frying

How to Make Theingol

  • Wash and drain the rice and urad dal separately. Spread on paper towels and let dry for about 2 hours.
  • Dry roast the rice until it turns mildly warm. Make sure not to over roast.
  • Powder the rice and urad dal separately in a blender. Do not add any water while powdering.
  • Mix both flours, melted butter, salt, cumin seeds and knead into a dough. Add water as required.
  • The dough should be of the same consistency as of the puri dough, or slightly thicker than the chapatti dough.
  • Stuff the dough into the traditional chakli press/maker.
  • Press into circles of desired shape.
  • Heat oil in a heavy bottom pan.
  • Drop them one by one and fry on medium flame until they turn lightly golden in colour.
  • Drain on paper towels and let cool.
  • Store in airtight containers.

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