Thethari
Popular Chhattisgarhi snack with rice, coriander leaves. Mildly spiced and comforting. About 300 calories per serving.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Main
- Gram Flour — 150 g (powder)
- ajwain — 2 g (whole)
- Rice Flour — 75 g (powder)
Method
- Sift the Besan and the Rice Flour together into a wide bowl with salt.
- Crush the Ajwain between your palms to release its oil, then rub it into the flour along with two teaspoons of the oil, until the mixture holds its shape when squeezed.
- Add water a little at a time and knead to a stiff, smooth dough, firm enough to hold a piped shape without sagging. Rest it for 10 minutes.
- Heat the remaining oil in a deep kadhai on medium until a pinch of dough dropped in rises steadily to the surface without browning at once.
- Press the dough through a thethari mould or a star nozzle straight into the hot oil, working in small spirals and frying only a few at a time.
- Fry on medium, turning once, until the sizzling quietens and the thethari are an even pale gold and hard to the touch. Lift them out before they darken, or they turn bitter.
- Drain on paper and cool completely so they crisp up. Scatter Coriander Leaves over just before serving and keep the rest airtight.
Common questions
- Thethari ko English mein kya kehte hain?
- थेथरि ko English mein Thethari likhte hain.
- Ek plate Thethari mein kitni calories hoti hain?
- 549 kcal per plate.
- Kitna time lagta hai?
- 20 min lagta hai — 10 min taiyari, 10 min pakana.