Kaara Chips

Ingredients for Kaara Chips:

1. Maida – 2 cups

2. Vanaspati – 1.5 big spoons

    Salt – ½ small spoon

    Asafoetida powder – ½ small spoon

    Chilli powder – ½ small spoon full

    Cumin seeds – ½ small spoon full

    Black sesame seeds – ½ small spoon full

3. Water – ¾ cup, approximately

4. Vanaspati – 1.5 big spoons

5. Puttu powder – 3 big spoons

6. Oil – For frying

How to prepare Kaara Chips?

1. Blend well maida and transfer to a bowl.

2. Make a pit at the centre and add ingredients no: 2.

3. Slowly mix maida with ingredients placed at the centre.

4. Add water in between.

5. When the contents are kneaded well, make four equal sized balls from them.

6. Spread the first ball lengthwise.

7. Apply a coat of Vanaspati on its surface and sprinkle puttu powder.

8. Repeat the same process for second ball and place it above the first.

9. Roll both these layers together and then spread it using a chapatti rolling pin.

10. Spread it about 2.5 inch width.

11. Now using a knife, cut into ¼ inch pieces in the slanting position.

12. Heat oil in a pan and deep fry these pieces.

13. Kaara Chips should be golden brown and crispy.

Recipe Source: Vanitha Magazine February 15-29, 2012

Kaara Chips – Recipe 2

Here is yet another recipe of Kaara Chips published in Vanitha Magazine years later. This recipe was published in 2018, April 15-30 edition. You can also refer this one; there are only slight variations if compared with the above one.

Ingredients for Kaara Chips (Recipe 2):

1. Maida (All purpose flour) – 1/2 kg

    Vanaspati – 2 big spoons

    Pepper crushed – 1 small spoon

    Red chillies crushed – 1 big spoon

    Asafoetida powder – 1 small spoon

    Sesame seeds – 1 small spoon

    Cumin seeds – 1 small spoon

    Salt – 1 small spoon

    Water – As required

2. Vanaspati – 2 big spoons melted

3. Puttu powder – 1/2 cup

4. Oil – For frying

How to prepare Kaara Chips (Recipe 2)?

1. Knead dough mixing ingredients no: 1 and make 10 balls out of them.

2. Spread maida flour and make thin round shaped chapatis from the balls.

3. Apply a thin layer of melted vanaspati on each rolled chapattis and spread a little puttu powder (rice flour with slightly big granules).

4. Place one chapati on the top of another and roll it lengthwise. Thus you get 5 rolls.

5. Place a moist cloth on its top and allow it to rest for 10 minutes.

6. Now spread each roll in 2-inch width, without giving extra pressure.

7. Chop each roll in slanting position with each piece 1/4 inch thickness. 

8. Deep fry in hot oil.

Read a few more Chips & Pakoda recipes. Here is the page link. Click on the images in the gallery to read.