Baghelkhandi Kusli
Crisp diamond-cut fried wheat crackers lightly spiced with carom seeds, an old festive snack from the Baghelkhand region.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Rolling pin
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10 g
- carbs
- 20 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 180 kcal
Instructions
- 1
Mix wheat flour, semolina, carom seeds, cumin seeds, crushed pepper, salt, and ghee (clarified butter). Rub it until it looks like breadcrumbs.
- 2
Add a little water at a time and knead into a stiff dough. Rest for 15 minutes.
- 3
Divide the dough into portions. Roll each portion into a thick disc.
- 4
Cut the discs into diamond shapes with a knife.
- 5
Heat oil in a kadhai (deep cooking pot) to medium heat.
- 6
Fry the diamonds in batches on low-medium heat, turning often. Cook until golden and crisp, about 8-10 minutes per batch.
- 7
Drain on paper towels. Let them cool completely before storing.
Chef's tips
Fry on low-medium heat so the inside cooks through before the outside browns too fast. Keep the dough stiff for a crisp, long-lasting snack.
Ingredient substitutions
- ghee → oil (for a lighter dough)
Storage
Stores well in an airtight tin for 2-3 weeks.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Frying on high heat, which browns the outside while leaving the inside soft.
Serving suggestions
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