Karam Nuvvulu Gavvalu / Spicy Sesame Shells

                           Hi Friends,
                               Today's special is  "Karam Gavvalu",a traditional,delicious crispy snack from Andhra.Gavvalu (literally translated as Spicy Shells).There are both savory and sweet versions of it and today's post is about the savory one.The particular shape is attained using a special gadget as gavvalu chekka or gavvalu peeta.It is a wooden board with ridges that comes different sizes.In the absence of it,owe can use the  backside of a long fork or grater or even a new comb.

Ingredients:-

Maida / All purpose flour-1 cup
Rice Flour-1/4 cup
Red chillies powder-1 tsp (acc to ur taste)
Sesame Seed1 tbsp
Salt to taste
Ghee or Oil -2 tbsp
Oil for deep frying


Method:-


Take a bowl add maida,rice flour mix well.

Heat ghee in a pan,when it hot add the  ghee into it,mix well.

Now add the red chilli powder,sesame seeds,salt mix well.

Mix all into smooth dough adding enough water.

Make sure the dough is soft but not sticky.

Make small size balls with the dough.

Now take gavvalu chekka (or fork or a new comb) and apply some oil to it so that the dough doesn't stick on to it.

Take one ball and place it on gavvalu chekka and  use thumb to press it downwards.The shape of shell will come.Use the back of fork or comb to shape each ball like a shell as shown in the image below.

Repeat the process with rest of the balls.

Heat a heavy bottomed vessel,add enough oil for deep frying,once the oil turns hot,add the gavvalu and deep fry to a golden brown shade.Remove onto absorbent paper.

Store tight and serve with tea.

Andhra Special Godhuma Gottalu /Kulkuls / Wheat Sweet Rolls /Shells

Ingredients:-

Wheat Flour-1 cup
Sooji (semolina)-1/2 cup
Coarse Rice Flour -3 tsp(optional)
Ghee-2 tbsp
Salt-a pinch
Oil- for deep frying
Sugar-1 cup


Method :-


Warm up ghee and keep aside.

In a mixing bowl add the wheat flour,sooji,salt ,rice flour,sugar mix well.

Pour the ghee and mix well without any lumps.

Now take a small portion of the mixture and add  water little by little to it make  a dough.The dough should not be too hard or soft.(we need to mix the  water small batches ,otherwise the dough will be soaked and when we prepare the  shells it will be very soft and sticky )

Divide the dough into small balls.(which size u want u can make it)

Now take gavvalu chekka (or fork or a new comb) and apply some oil to it so that the dough doesn't stick on to it.

Take one ball and place it on gavvalu chekka and  use thumb to press it downwards or press with finger like small size poori and roll it.The shape of shell will come.Use the back of fork or comb to shape each ball like a shell as shown in the image below.

Now take gavvalu chekka place the ball roll it out with a rolling pin to form a nice even oval shape ,wet your finger and run it along the edges of the opposite with water and fold over to the opposite end as shown in the picture.

Heat oil in a wok.Deep fry the shells on medium heat till they turn golden brown.Don't cook high flame,Else they will burn from outside and uncooked from inside.

Drain in a paper towel,so the excess oil is absorbed.

Bring to room temp before storing in airtight container for a 1 to2 months.

Serve these crispy,crunchy sweet shells with tea.