Thethri
Veg
Vegan
Fried besan crackers — seasoned chickpea flour dough pressed through a mould into thin straws or spirals and deep-fried in oil until crunchy and golden, flavoured with carom seeds, black pepper, and cumin. The beloved Chhattisgarhi evening snack and festival preparation, stored in tins and eaten through the season.
Cuisines
Chhattisgarhi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1/2 cup | gram flour (besan) |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 tablespoon | oil |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a large mixing bowl, combine rice flour, gram flour, carom seeds, cumin seeds, red chili powder, turmeric powder, and salt.
- 2 Add 1 tablespoon of oil to the dry ingredients and mix well.
- 3 Gradually add water to the mixture, kneading it into a firm dough.
- 4 Divide the dough into small portions and roll each portion into a thin cylindrical shape.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, carefully add the rolled dough pieces into the oil.
- 7 Fry the thethri until they turn golden brown and crispy, stirring occasionally to ensure even cooking.
- 8 Remove the thethri from the oil and place them on a paper towel to drain excess oil.
- 9 Serve warm or store in an airtight container once cooled.
Tips
Ensure the dough is firm to prevent the thethri from breaking during frying.