Preparation time – 5 mins
Resting time – 1 hour
Cooking time – 20 mins
- Rice Flour – 1 Cup
- Green chilli, Ginger and curry Leaves Paste – to taste (I blended 5 green chillies, 1 inch piece of ginger, 10 curry leaves, with some salt without any water )
- Asafoetida (hing) – pinch
- Sesame Seeds – 1 Tbsp
- Cumin Seeds – 1 tsp
- Oil – For deep frying +2 Tbsp while mixing the batter.
- Boiling Water – 1/4 cup approx (to make a stiff dough)
- In a mixing bowl add in rice flour, hot oil and mix in the oil together with the flour so that you get a crumb like texture. (Use a spoon for mixing as the contents are hot).
- Add in sesame seeds, cumin seeds, asafoetida, green chilli ginger and curry leaves paste and incorporate them with the flour.
- Before adding water check for the right amount of salt and green chilli paste.
- Slowly add little amount of hot water into the flour and make a stiff dough.
- Cover and let it rest on the counter for atleast an hour.
- After an hour, give a final knead and shape the dough into small peanut sized balls. Work with the entire dough the same way. Take care no to stack the balls put them in a wide platter. Once shaping is done, heat oil for deep frying.
- Drop in the paalakayalu carefully into the medium hot oil, take care not to over crowd the pan.
- While one batch is getting fried cover the rest of the paalakayalu with a clean kitchen cloth so that they don’t dry out.
- Fry the paalakaayalu on medium heat so that they will be cooked from inside out and will be crispy and crunchy.
- Once the paalakayaly turn golden brown remove them onto the paper towel and transfer them to a wide bowl so that they cool faster. Fry the other batch the same way.
- Once they are at room temperature transfer paalakayalu to a air tight container. Serve them with evening tea or enjoy them as it is.