Many of us like to munch something spicy and tasty on lazy monsoon evenings. Mint Sticks / Pudina Khara Kaddi is a very simple and easy recipe for those wanting to pamper their taste buds while enjoying the monsoon from their balconies!
Going by what I have done so far, that is to bring to you quick and easy recipes, this one is indeed among the easiest of all that I know, which can be prepared in no time, with bare minimum ingredients.
This recipe can have variations. You may skip adding mint leaves if you don’t like it and include asafoetida, and it simply becomes “Spicy Sticks / Khara Kaddi” which is a popular snack in Karnataka.
For more snack recipes, do visit our Snack n Beverages section.
Total time: 30 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
Cleaned mint leaves: 1 cup (½ cup of mint paste)
Gram flour / Besan / Kadle hittu: 1 cup
Semolina / Rava: 1 tbsp.
Chilli powder: 1 tsp.
Salt: To Taste
Carom seeds / Ajwain / Omum seeds: ¾ tsp.
Cumin seeds / Jeera : ¾ tsp.
Water: To knead, if required
Method:
- Grind the mint leaves to a smooth paste. Grind with a little water
- In a bowl, take a cup of sieved gram flour
- To the above, add 3/4 tsp. of carom seeds 3/4 tsp. of cumin seeds and 1 tsp. of chilli powder. Add salt to taste
- Now, add the ground mint paste
- Mix the ingredients and knead well. Add water, but only if required. The dough should be soft but not watery
- Grease the mould with oil and keep aside
- In a deep bottomed pan, heat oil
- Insert a small portion of the dough inside the greased mould
- Once the oil is hot enough (you may test this by dropping a small dot of dough into the oil. It should fry instantly when done so) press the dough in the mould into the oil, along the edges
- Fry in medium flame for about 4 to 5 minutes (or until the sticks are completely cooked)
- Once the sticks are crisp enough, strain the excess oil and transfer to a container lined with tissue
- Repeat the process in batches for the remaining dough
- Serve with a cup of coffee / tea as evening snacks
- Transfer to an air tight container and preserve. If preserved well, this stays fresh upto a week or 2
Note :
- Ensure that the dough doesn’t become too watery. If it is so, it may absorb lot of oil
Mint Sticks stories:
One day, it was all raining and quite dark. At home, biscuits and chocolates were in aplenty. But the craving to have something spicy was too much to resist. I remembered my mom’s Khara kaddi, which she used to prepare occasionally on Sunday evenings. My sister too had prepared it the other day when we visited her. So, I thought, I shall prepare the same, but with a minty twist. And the recipe was ready!!!
Mint has a very unique flavour which can make any dish mouth watery. So were these sticks and trust me, it was a complete sell-out in no time. I have a cousin of mine, who was flying abroad to join her husband. I packed this for them and am told, they loved it too!!!
The mould that I am using here has sentimental connection. It is a mould that my grandmom gifted my mom long ago and now, my mom, passed it on to me, on learning about my passion for cooking. Thanks to mom for this token of love. I will cherish it for life.
Nice experiment.. N a really good idea
Thank you so much for the quick comment 🙂