A traditional savory snack made in Maharashtra is Kadboli or Kadaboli. Konkan region of Maharashtra is known for its kadboli made during Diwali.
Rice, along with other lentils like black gram (urad dal) and black chickpeas, are cleaned, dried, and roasted with cumin seeds and coriander seeds; after grinding them, they are mixed with wheat flour; this forms the base for making kadboli.
It is later seasoned with carom seeds, sesame seeds, chili powder, asafetida, and salt.
- Add carom seeds, sesame seeds, chili powder, asafetida, salt, and oil into hot water.
- Turn off the flame after the water boils; add kadboli flour and cover pan with lid.
- Open the pan after a few minutes and knead the dough.
- Make small balls and start rolling them into long strips.
- Then coil the strips and secure ends to ensure they don't open while deep frying.
- Once the oil is hot, add kadboli to it.
Kadboli's recipe includes rice flour; it is a good option for someone looking forward to having a gluten-free diet. Another main ingredient is urad dal. It is rich in calcium and has an abundant source of phosphorous. They are making it highly beneficial for our teeth and bone. The chances of stomach infection are lowered by asafetida consumption, which is also present in Kadboli. Carom seeds present in Kadboli are best for solving problems related to digestion. Whole wheat flour is suitable for people who are facing heart diseases. It is also beneficial for people with diabetes. It is also packed with various antioxidants, minerals, and vitamins.
Festival and Kadboli
Faral is a combination of different savory snacks made, especially during Diwali. Diwali is incomplete without faral. Kadboli is the central part of faral. Everyone loves Kadboli, and often siblings get into a fight over the last piece of Kadboli. Kadboli is made a few days before Diwali. It is a time when the older generation meets the younger generation.
Along with the recipe, many beautiful memories are created. Many of us will have some stories that are associated with kadboli making. Hence, we can say that Kadboli not only satisfies our hunger and our taste buds but it also fills our hearts with love and our mind with sweet memories.
Storage and Shelf Life
Kadboli needs to be kept away from moisture and air as it loses their crunchiness when it comes in contact with either one of them. So it is ideal to be stored in an air-tight container. Traditionally, it is stored in large brass or steel container, and newspaper is added before putting on the lid. It can last up to a few months, but it is often observed that it gets finished within weeks as it is super tasty.