Ingredients:

• 1 cup – Rice flour
• 1 cup – Maida
• 2 tbsp – oil (and necessary amount to deep fry)
• salt to taste
• ajwain or til seeds
• Pinch of asafetida
• 1 to 2 tsp – chilli powder

Method:

1. Tie rice flour and maida together in a tight muslin cloth. Place in a container with tight lid and pressure cook up to 4 whistles. Remove and sieve the mix.
2. Add salt, chilli powder, til or ajwain, asafoetida and two tbsps of warm oil.
3. Mix enough water to make firm dough.
4. Separate it into small balls and roll each ball.
5. Make bangle shaped kod bale.
6. Deep fry it in medium hot oil and then lower the flame for couple of minutes.
7. Take out when they are light brown in colour.

Recipe courtesy of Bhuvana Subramanian