Suhaali
by Tarla Dalal
Suhaalis were traditionally made for weddings and special occasions like Holi, Diwali etc. Today however, they are available throughout the year at “namkeen shops”. These crisp tea-time delights can also be relished with a cup of hot masala tea or a dollop of mango pickle for a quick snack.
Suhaali recipe - How to make Suhaali
Preparation Time: Cooking Time: Total Time:
Makes 25 suhaalis
1/2 cup plain flour (maida)
1/2 tsp carom seeds (ajwain)
1/2 tsp cumin seeds (jeera)
1 tbsp melted ghee
salt to taste
plain flour (maida) for rolling
oil for deep-frying
Method
- Method
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 25 equal portions and roll each portion into a 25 mm. (1") diameter thin circle using a little plain flour for rolling.
- Prick each circlewith a fork at regular intervals.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few suhaalis at a time, on a medium flame, till they turn golden brown in colour from both the sides.
- Drain on an absorbent paper and keep aside to cool.
- Serve or store in an air-tight container.
Nutrient values per suhaali
| Energy | 36 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.9 g |
| Fiber | 0 g |
| Fat | 3 g |
| Cholesterol | 0 mg |
| Vitamin A | 27.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 0.6 mg |
| Iron | 0.1 mg |
| Magnesium | 1.4 mg |
| Phosphorus | 3.1 mg |
| Sodium | 0.2 mg |
| Potassium | 3.4 mg |
| Zinc | 0 mg |
Outbrain
These small small kadak puris are soo cute and tasty. The namkeen tastes great with tea or coffee..
Awesome recipe....i served hot with masala chai and it was a treat for my family...
Awesome. Crisp deep fried mild spiced puris with a lovely taste of ajwain and jeera. This is called mathri.