Thethri: A Delicious Crispy and Spicy Snack from Western Odisha (Orissa)

INGRIDIENTS:

• 1.5 cup semolina (suji/rawa)
• 1 cup Rice flour
• ½ tsp spoon Ajwain (Carom Seeds)
• Salt to Taste(approx. ½ tbs)
• Oil to Fry
• For Masala:
• 1 tsp Cumin (zeera)
• ½ inch Ginger
• 4 slices Garlic
• 2 green Chillies (Can be added more for spicy)

PROCEDURE:

• Prepare the Masala first by grinding with the mentioned ingredients.
• Boil 2 cup of water in a Pan.
• Mix the masala once water becomes Luke warm.
• Also mix the Ajwain and salt.
• Then add semolina (suji/rawa) slowly and stir it continuously.
• Make sure the semolina (suji/rawa) does not sit on the bottom.
• When semolina (suji/rawa) starts thickening, mix the rice flour slowly and keep stirring.
• After few minutes it will become thick. At that point touch it in wet hand to check the stickiness of the mixture.
• If you feel it is not sticky and little bit hard then switch off the flame.
• Keep it aside till it becomes little cool.
• Then mash it with hand by putting little oil in your hand and make dough of it.
• Then make small balls (approx. ½ cm in diameter) out of it and roll each ball in hand to give cylindrical shape but keep the ends little pointed.
• Put oil in  a Pan in medium flame for deep frying. 
• Once the Oil gets hot, put them  in oil for deep fry.
• Keep frying in low flame until it becomes golden colour and crisp.
• Now take them out & put them on an Oil-absorbent Paper for the absorption of extra oil.
• Keep them to be cool .
• Thethri is ready to serve. Thethri can be used for more than 15 days by keeping  in an air tight jar.                                                                             

 

                                                                         THETHRI