Kulkuls are a fried pastry preparation made for Christmas. They are usually sweet. But this recipe for Savoury Kulkuls uses just ½ tbsp. of sugar. I’ve used caraway seeds to enhance the flavour. Savoury Kulkuls are a good alternative as a snack or even at Christmas to break away from the usual practice. Something savoury to cleanse the palate.
Yield: 300 gms.
Prep. Time: 15 Mins. + 60 Mins. (standing & shaping)
Cooking Time: 20 Mins.
- Maida [APF] – 225 gms
- Salted Butter (at room temp.) – 80 gms
- Full Cream Milk (at room temp.) – 60 ml or a little more
- Sugar (powdered) – ½ tbsp.
- Ajwain [Caraway Seeds] – a pinch
- Groundnut Oil – for deep frying
- Salt – a tiny pinch (optional)
Step 1: Take the maida in a bowl and add to it the butter, salt and sugar and mix well with a whisk or your finger till it resembles crumbs.
Step 2: Next add the milk and knead to a stiff dough. Cover with a clean and damp muslin cloth and keep aside for 30 minutes.
Step 3: After the dough has rested, divide it into eight equal portions. Roll each portion in a ball and then into a uniform narrow cylinder about 10 inches long. Place it on a board and cut it into 10 to 12 equal pieces. Do this for all the six portions.
Step 4: Take a fork in one hand and a piece of the dough and place it on the fork. Flatten it lengthwise and then roll in whilst still on the fork to form the kulkuls. Do this for all the pieces.
Step 5: Heat sufficient oil in a pan / kadai till very hot and then switch off the heat. Wait till the oil gets a little cool and then switch on the heat again and heat till the oil is hot but not very hot. Fry the kulkuls a dozen or so at a time till they turn light golden. Drain from the oil and place on a tray lined with absorbent tissue paper.