On one episode of the sitcom Friends, a neighbour describes Monica’s chocolates as little drops of heaven; I could not think of a better metaphor to describe what Chitti Boorelu are to me.
I dedicate this recipe to my cousin Sreela, who is as crazeeeee about Chitti Boorelu as I am! :-)
This is not a recipe for weight watchers or calorie counters. But hey, what is life without its guilty pleasures? :-)
- Maida/Refined Flour – 1/2 Cup
- Rice Flour – 1/2 Cup
- Sour Curd – 1/2 Cup
- Green Chillies – 4-5
- Jeera/Cumin Seeds – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Salt – 1 tsp
- Water – a little
- Oil for deep frying – 1 Cup
- Sieve together salt, red chilly powder, maida, and rice flour.
- Cut green chillies into small pieces and pound together with jeera till they are crushed.
- Add sour curd and green chilly-jeera mix to the flour and mix well.
- Add just enough water till the batter is of dropping consistency.
- In a small kadai, heat oil (about a cup) till it is hot but not smoking.
- With your hand or a teaspoon, drop small quantities of batter into the oil.
- Fry till golden brown.
- Serve hot by itself or with Coconut Chutney.
- Each Chitti Boori is the size of a small grape. Do not make them large.
- Sour curd is a must to get light and crispy Chitti Boorelu. If you do not have sour curd, use two or three pinches of Soda Bicarbonate.
- You can also use a maida to rice flour ratio of 70:30 to get softer Chitti Boorelu. My recipe will result in the crispy version.
- If you want the Chitti Boorelu to be spicier, add more pounded green chillies. Adding more red chilly powder will make them hard. :-(
- Ensure your oil is hot, else you will have an oily, chewy mess on your hands. How do you know your oil is hot enough? Add a pinch of batter to it. It should immediately rise to the top and start frying. If it sinks, the oil is not hot enough.
- Dropping consistency means that the batter just falls off, not oozes, from the spoon or hand.