Page 13 - Chilli Blooms PDF New - Unknown

SNACKS

Chef’s tip

Rice flour is a great substitute
for those who are wheat or
gluten intolerant.

Khichi

THESE SPICED AND STEAMED DUMPLINGS ARE TRADITIONALLY EATEN
WITH A DRIZZLE OF OIL. GREAT FOR VEGETARIANS, TOO

Preparation time: 15 minutes 2 tsp cumin seeds
Cooking time: 30 minutes 1 tbsp salt
Serves 6-8 2 tsp carom seeds
2 tsp fresh crushed green chillies
You will need: 2 cups rice flour
Sesame seeds to garnish
Water for boiling Cooking oil
1 tbsp sanchoro (papad khar) 2 tsp fresh crushed garlic

Method
1 Take ¼ cup of water, add the sanchoro and bring to boil. Leave aside.

2 Boil 2 cups of water in a large pot, add the cumin seeds, salt, carom seeds, chillies. Mix, then
sieve the boiled sanchoro water into the large pot.

3 Add the 2 cups of rice flour, slowly mixing and stirring all the time until the mixture starts to stiffen.

4 Take off the heat and mix until it is soft. Make small flat circle shapes, make a hole in the middle
(so that they look like doughnuts) and steam these for 30-40 minutes. When cooked, you will see the
colour change slightly and they will be soft. Remove from the steamer and cut into small pieces.

5 Sprinkle over the sesame seeds and serve with a few drops of garlic oil (combine the cooking oil
and fresh crushed garlic together).

6 This dish must be served hot. If it’s cold, sprinkle with some water and microwave for 1 minute.

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