Multigrain Kadboli

Ingredients

• ½ cup finger millet flour (ragi ka atta)
• ½ cup amaranth flour (rajgira ka atta)
• ½ cup sorghum flour (jowar ka atta)
• ½ cup pearl millet flour (bajra ka atta)
• ¼ cup split skinless black gram flour (dhuli urad dal ka atta)
• ¼ cup split skinless green gram flour (dhuli moong dal ka atta)
• Salt to taste
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¾ teaspoon asafoetida (hing)
• ¾ teaspoon carom seeds (ajwain)
• 2 teaspoons white sesame seeds
• 1 tablespoon oil + for drizzling + for deep frying

Method

1. Heat 2½ cups water in a deep pan. Add salt, red chilli powder, turmeric powder, asafoetida, carom seeds, white sesame seeds and 1 tablespoon oil. Mix well and let the mixture come to a boil. 
2. Add finger millet flour, amaranth flour, sorghum flour, pearl millet flour, split skinless black gram flour and split skinless green gram flour and mix till a dough is formed. Switch the heat off, cover and set aside for 2-3 minutes.
3. Transfer the dough into a parat, drizzle a little oil over it and knead with the back of a bowl while the dough is still hot. Once the dough cools down slightly, dip your palm in water and continue kneading till a soft and smooth dough is formed. Keep the dough covered with a damp muslin cloth for 10-15 minutes.
4. Grease your fingers with some oil. Take small portions of the dough and shape each portion into a long log. Further roll the log into a spiral shaped kadbole.
5. Heat sufficient oil in a kadai. Gently slide in the kadbole, a few at a time, and deep-fry on low to medium heat till golden brown and crisp. Drain on absorbent paper.
6. Allow them to cool down to room temperature. Serve or store in an air tight container.