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  • Writer's pictureIsabella Akshay

Masala Taralli

…or in other words, South Indian mr. kodubale marries South Italian mrs. taralli and live happily ever after.

Although we’ll be spending this Diwali and Christmas apart from those we love, that doesn’t mean we shouldn’t still be celebrating. After all, Diwali is all about good triumphing over evil, and no message is more apt for 2020 than this.

Hope you all have a wonderful festive season, wherever you are. Love, Isa.


2 cups whole wheat flour

1/4 cup semolina (rava)

1 tsp cumin

1 tsp pepper

1 tsp red chilli

1/2 tsp ajwain

1 tsp salt

3 tbsp ghee

3/4 cup chopped fresh mint or curry leaves

Water as needed


In a bowl, mix flour, semolina, cumin, pepper, chilli, ajwain and salt. Add the ghee and mix well until the flour becomes all crumbly and holds its shape if squeezed in your hand.

Add mint and start adding water little by little until you obtain a stiff, smooth dough. Set aside to rest for 10 minutes.

Remove dough and roll out into 6 cm-long ropes and join the ends together by wetting the tip of your finger in water and pressing the two ends together. Place shaped rings on a clean tea towel.

Pre-heat oven to 190° C. At the same time also bring a large pot of water to boil and drop the taralli in boiling water for a few seconds, until they come up to the surface. This is a similar process to that of making bagels, where the dough is boiled before being baked - the result in this case is a flakier cracker.

Remove them carefully with a strainer, making sure to drain them well and transfer them to a baking tray. Bake for 50 minutes.

Enjoy with a cup of coffee or chai!

Once they cool down completely, you can store them in an air-tight container for 1-2 weeks.

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