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Alsando Recipe | Step By Step Recipe – Khanapoor

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Ingredients

250 grams Refined Flour (Maida)
50 ml Ghee (Clarified Butter)
150 ml Water (Paani)
1 tsp Red Chilli (Lal Mirch) Powder
1 tsp Cumin Seeds (Jeera)
1 tsp Hing (Asafoetida) Powder
1/2 tsp Baking Soda
500 ml Cooking Oil (Tel)
As per taste Salt (Namak)

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Alsando Recipe | Step By Step Recipe – Khanapoor

Features:
  • Spicy
Cuisine:

Crispy, crunchy, finger snacks.

  • Easy

Ingredients

Directions

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Alsando is a deep fried snack from Mangalore and Udipi regions of Karnataka. These are long, thin, crispy fries.

Alsando is extremely delicious and very easy to prepare and is ideal when you crave for a deep fried snack with your tea or coffee.

I have always loved Alsando as a kid and love it equally even now. This is a traditional dish of the G.S.B community.

Let’s take a look at all the ingredients required to prepare this yummy Alsando.

The main ingredient is refined flour (maida).

maida - alsando recipe - Khanapoor

Baking Soda and Ghee (clarified butter).

Baking soda and clarified butter - alsando recipe - Khanapoor

Water (paani)

paani - alsando recipe - Khanapoor

Salt (namak), Hot Red chilli (lal mirch) powder, Hing (asafoetida) powder, Cumin seeds (jeera). I have used red chilli (lal mirch) powder which is very hot. Accordingly, change the quantity of the chilli powder depending upon it’s hotness and your personal preference. Use hing (asafoetida) powder which has a strong fragrance.

namak, lal mirch powder, asafoetida powder aur jeera - alsando recipe - Khanapoor

Cooking oil (tel)

tel - alsando recipe - Khanapoor

Now that we have seen the ingredients required to prepare Alsando, let us see the process of preparing it.

Put the refined flour (maida) through a sieve in order to remove lumps, if any.

maida ko ek channi se chaaniye - alsando recipe - Khanapoor

Make a well.

make a well - alsando recipe - Khanapoor

Add water (paani).

paani daliye - alsando recipe - Khanapoor

Heat ghee (clarified butter).

ghee ko garam kijiye - alsando recipe - Khanapoor

Now, add this to the refined flour (maida).

clarified butter - alsando recipe - Khanapoor

Add hot red chilli (lal mirch) powder.

Lal mirch powder daliye - alsando recipe - Khanapoor

Use a mortar and pestle to make cumin seeds (jeera) powder.

mortar and pestle - alsando recipe - Khanapoor

Cumin (jeera) powder.

jeera powder - alsando recipe - Khanapoor

Add the cumin (jeera) powder.

jeera powder daliye - alsando recipe - Khanapoor

Add hing (asafoetida) powder , salt (namak) and baking soda.

asafoetida, namak, baking soda daliye - alsando recipe - Khanapoor

Make a dough.

make a dough - alsando recipe - Khanapoor

Make balls from the dough.

make balls from the dough - alsando recipe - Khanapoor

Roll the balls with a rolling pin (belan). You should roll it in such a way that it is neither too thick nor too thin.

roll the ball - alsando recipe - Khanapoor

With a steel foot ruler and a knife, make long strips with a width of 1 centimeter each.

use a steel foot ruler and knife- alsando recipe - Khanapoor

This is how it should look.

make strips lengthwise - alsando recipe - Khanapoor

Now, with the foot ruler measure and cut the strips horizontally in such a way that the length of the strips should be 5 centimeter.

make cuts horizontally - alsando recipe - Khanapoor

This is how it should finally look.

final after making strips - alsando recipe - Khanapoor

Remove and keep each strip separately on a plate, so that they do not stick to each other.

place every piece separately - alsando recipe - Khanapoor

Heat Cooking oil (tel) in a kadhai (wok).

tel - alsando recipe - Khanapoor

Once it is hot, add the alsando strips in the kadhai (wok) and fry it on a medium flame, otherwise they will burn.

put the pieces in the cooking oil - Alsando recipe - Khanapoor

Once they are completely cooked, remove them from the kadhai (wok) and put them in an air tight container.

remove them from the kadhai - alsando recipe - Khanapoor

Your crispy, crunchy Alsando are ready. Have it with your tea/coffee. I like to have it with my green tea. Normally, alsando taste even better a day after they are cooked.

Alsando recipe - Khanapoor

Do try this recipe and give us your genuine feedback. Really looking forward to it. I am also sharing links of other recipes from this blog, do try these as well and let us know your thoughts!!!

Banana Chips Recipe, Spicy Tukdi Recipe, Biscuit Tukdi Recipe, Oats Poha Chivda Recipe, Biscuit Roti Recipe, Goli Baje Recipe, Baby Corn Fry Recipe, Chilli Makhanas Recipe, Pepper Makhanas Recipe.

 

 

 

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Steps

1
Done

Step 1

Put 250 grams refined flour (maida) through a sieve so that there are no lumps. Make a small well in the refined flour (maida).

2
Done

Step 2

Add 150 ml water (paani) to the flour. Heat 50 ml ghee (clarified butter) and add it to the flour.

3
Done

Step 3

Add 1 tsp red chilli (lal mirch) powder of a hot veriety. Take 1 tsp cumin seeds (jeera) and make a powder with a mortar and pestle. Add this cumin (jeera) powder, add 1 tsp hing (asafoetida) powder which has a strong fragrance. Add salt (namak) as per taste and 1/2 tsp baking soda.

4
Done

Step 4

Make a dough and then make balls from the dough. Roll the ball with a rolling pin. Roll it in such a way that it is neither too thick nor too thin.

5
Done

Step 5

With the help of a steel foot ruler and knife, make strips lengthwise with a width of 1 centimeter each. Similarly, make strips horizontally with a length of 5 centimeters each. Place the strips separately on a plate so that they do not stick to each other.

6
Done

Step 6

Heat 500 ml cooking oil (tel) in a kadhai (wok). Put the strips in the kadhai (wok) and turn the flame to medium and fry. If the flame is high, the strips will burn. Keep flipping the strips so that they cook evenly. Once they are cooked, remove them and put them in an air tight container. Enjoy Alsando with a cup of tea/coffee. Alsando normally tastes good the next day after it is cooked.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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