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Cumin Baton Sale, a delightful traditional Indian snack, has captured the hearts and taste buds of many across the globe. This crispy and savory treat is not only an integral part of Indian culinary heritage, but it also boasts a unique flavor profile that stems from a harmonious blend of spices, particularly cumin and ajwain (carom seeds). Whether you are indulging during a cozy tea time, serving guests at a party, or simply enjoying a crunchy snack on its own, Cumin Baton Sale offers versatility and satisfaction in every bite.

Cumin baton sale

Treat yourself to these delicious Cumin Baton Sale, a crispy and flavorful snack that's perfect for any occasion! Made with chickpea flour and infused with aromatic spices like cumin and ajwain, these batons are delightful when served warm alongside your favorite chutney. Easy to prepare in just 30 minutes, this recipe calls for simple ingredients and frying techniques to achieve that perfect crunch. A must-try for snack lovers!
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Ingredients
  

1 cup chickpea flour (besan)

2 tablespoons rice flour

2 teaspoons cumin seeds, toasted and coarsely crushed

1 teaspoon red chili powder (adjust to taste)

1 teaspoon turmeric powder

1 teaspoon ajwain (carom seeds)

1 teaspoon salt (or to taste)

3 tablespoons hot oil (for dough)

Water, as needed

Oil, for frying

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the chickpea flour, rice flour, crushed cumin seeds, red chili powder, turmeric powder, ajwain, and salt. Mix well to ensure even distribution of spices.

    Add Hot Oil: Heat 3 tablespoons of oil until it’s hot, then pour it into the dry flour mixture. Mix with a spoon until the mixture resembles breadcrumbs. This step helps the baton sale to be crispy.

      Knead the Dough: Gradually add water, a little at a time, while kneading the mixture into a smooth and firm dough. The dough should not be too sticky; it should hold its shape well.

        Shape the Dough: Divide the dough into small portions. Roll each portion into a long, thin baton shape, about 4-5 inches long and ½ inch in diameter. You can also use a cookie press or a piping bag fitted with a star nozzle for a more decorative shape.

          Heat Oil for Frying: In a deep frying pan, heat enough oil over medium heat to completely submerge the baton sale. The oil is ready when a small piece of dough dropped into it sizzles and rises to the surface.

            Fry the Baton Sale: Carefully drop the shaped batons into the hot oil, being cautious not to overcrowd the pan. Fry until they are golden brown and crispy, turning occasionally for even cooking. This should take about 4-5 minutes.

              Drain and Cool: Once fried, remove the batons with a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool slightly before serving.

                Serve: Enjoy cumin baton sale warm as a snack or appetizer, paired with your favorite chutney or dipping sauce.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6