The Shh Cooking Secretly Challenge group of bloggers are currently rounding up the northeastern states of India. Though I had to miss a few due to travels, this time I was happy to be able to be able to contribute. The ingredients Anu Kollon picked for me were rice flour and jaggery which rightfully pointed fingers to Pu Klein
A bit about Meghalaya
Meghalaya,” the abode of clouds” is a northeastern state of India. Known as the ‘Scotland of the east’, it is a state with pristine forests and successful tribes. Blessed with abundant rainfall and sunshine, Meghalaya boasts of some of the best sub-Himalayan biodiversity hotspots. With the tribes of Jantia, Garo, Khasi and many more the customs and traditions of the region are exciting to read about. With crystal clear water bodies, plateaus and view of the Himalayan range, Meghalaya is a state you want to add to your bucket list.
Here is a very helpful website for all the details of Meghalaya-Click here for Meghalaya
Back to the recipe
The basic ingredients and the recipe were pretty straightforward. However, it was a bit of a struggle to find the right consistency before frying. Going through multiple attempts with the cookie dough to perfect the recipe was learning. The main problem was, upon hitting the hot oil fizzled into a million bits. So here is my well-tweaked recipe with trial and failure points highlighted. Ideally, roast the red rice flour till it is really aromatic before you begin.
The recipe was perfect for the snack box..being gluten-free and vegan, it was a sweet treat in the middle of the day.
Here is another savoury, gluten-free, rice flour bread from Chattisghar
Enjoy the recipe and tag me when you try it out.
The partner Blogger for this event is Anu Kollon From Ende thattukada. I was attracted to the huge collection of Kerala style recipes in her blog so do check it out.
rice flour cookie from Meghalaya
for jaggery syrup
- 2-3 large chunks jaggery
- 1-2 cups drinking water use as needed, check the recipe details
for the dough
- 1 cup Raw rice flour use red rice flour if available
- 1.5 cup cooking oil
For jaggery syrup
- Soak the jaggery chunks in water just about to cover half way of the chunks. this takes about 20 minutes
- Once the jaggery melts, boil the liquid and strain it out for impurities.
for the flour
- Dry roast the red rice flour in a pan till it turns aromatic. be careful at this step as it is a very dry four and will burn quickly, so stir constantly.
for the dough
- Cool the rice flour and the jaggery syrup to room temp
- Now add the jaggery syrup to the flour a little at a time and mix till if forms a crumbly mix
- Gently mix the dough with a tsp addition of the syrup at a time.
- Do not knead the dough.
- When it comes together well set aside
- Heat oil in a wok and as the oil reaches a moderate deep frying temp prepare the cookie
- Take a tbsp of dough on to your greased palm and pat gently till it forms a flat one
- Gently slip this dough into the hot oil.
- Deep fry on one side, flip over and fry the other side too till golden
- Drain on adsorbent paper
- Cool the cookies and store in an airtight jar, Serve at tea time.
In case the dough fizzles and breaks apart when it hits oil, it is probably too high in jaggery syrup. Add some more flour and mix well and try again Keep the oil temp moderate for frying, high heat will leave burnt and undercooked cookies.
Tried this recipe?Let us know how it was!