KODABALE

INGREDIENTS:

2 CUPS SMALL SUJI (SEMOLINA) AND FRY IT
1/2 GRATED COCONUT
8 GREEN CHILLIES (OR 5 TSP CHILLI POWDER)
2 WHOLE GARLIC
1/2 CUP CORIANDER LEAVES
2 TSP JEERA
A PINCH OF ASAFOETIDA
SALT AS PER REQUIRMENT
1/4 CUP MELTED DALDA (VANASPATI GHEE)
OIL FOR FRYING

PREPARATION:
MAKE A SMOOTH PASTE OF COCONUT, CHILLIES, GARLIC, CORIANDER LEAVES, JEERA, AND ASAFOETIDA WITH LITTLE WATER.
PUT THIS PASTE TO SUJI AND ALSO ADD DALDA AND SALT AND KNEAD WELL THICH DOUGH (PUT WATER IF REQUIRED) AND KEEP FOR 1 HOUR.
TAKE LITTLE OF THE DOUGH, MAKE FINGER LIKE ROLL, JOIN THE ENDS IN THE SHAPE OF FLAME OR “BATTI” .LIKE THIS PREPARE WITH ALL THE DOUGH AND DEEP FRY IN OIL TILL THEY TURN CRISPY.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.