Yes, I have started this year’s Kuswar preparation with a bang.
The first Kuswar/ Mangalorean Christmas treat I decided to start with this year is hubby’s favourite, Karakadde or Spicy Gramflour sticks, which is a savoury and crispy snack that compliments any drink. I guarantee, your guests will not be able to stop munching them :~)
This is a very simple, yet tasty recipe for crispy, spicy and very addictive Karakadde/ Spicy gram flour sticks. The uniqueness to this recipe is that, unlike the usual karakadde recipes that use chilli powder for the spice/ heat, this recipe uses ground green chillies and ginger, which makes it very unique and Christmassey!!
Make sure you double the quantity as they make a dissappearing act without much effort
Recipe Source- Adapted from Aunty Betty’s recipe book. Original recipe uses 25gms cornflour and 25 gms green chilli.
Ingredients:
Gram flour: 250 gms
Green chillies: 25 gms
Ginger: 2 inches
Oil : 1/2 cup
Hing: 1 tsp
Cornflour: 2 tsps
Ajwain: 2 large pinches.
Salt to taste
Water to make soft dough
Oil for deep frying
Method:
1. Grind green chillies, ginger and hing to make a fine paste without water (I used a little oil from the 1/2 cup measure to make a paste in my blender).
2. Heat the remainder of the 1/2 cup oil in a pan, add the ground paste, and fry well.
3. Pour the hot fried spice paste and all the oil over the gramflour in a bowl. Wait for it to cool.
4. When cool mix well into the gramflour, add salt and water to make a soft chappatti dough.
5. Add the cornflour and ajwain/oma seeds and knead the dough well. It is okay for the dough to be sticky.
6. Divide the mixture into 5-6 balls, then pass through a karakadde maker over hot oil.
7. Fry till the karakadde turns a lovely golden colour. Do not overfry. Drain over tissue paper.
Once cool pack in airtight boxes. Keeps well for several weeks, that is if it remains
Serve as appetizers for your Christmas party along with drinks.
Enjoy!!