Lahori-style Spiced Taralli

Ingredients

In this adaptation, we infuse the traditional Italian taralli with the vibrant flavors of Lahori cuisine. The original taralli recipe is modified by incorporating Lahori spices such as cumin, coriander, and red chili powder, giving it a distinct and aromatic taste that is characteristic of Lahori cuisine. We alse have the original recipe for Taralli, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon fennel seeds 1/4 teaspoon fennel seeds
• 1/4 teaspoon nigella seeds 1/4 teaspoon nigella seeds
• 1/4 teaspoon sesame seeds 1/4 teaspoon sesame seeds
• 1/4 teaspoon ajwain seeds (carom seeds) 1/4 teaspoon ajwain seeds (carom seeds)
• 1/4 teaspoon dried fenugreek leaves (kasuri methi) 1/4 teaspoon dried fenugreek leaves (kasuri methi)
• 1/4 cup (60ml) water (adjust as needed) 1/4 cup (60ml) water (adjust as needed)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a dry skillet, lightly toast the cumin seeds and coriander seeds until fragrant. Allow them to cool, then grind them into a fine powder.
3. 3.
   In a large mixing bowl, combine the all-purpose flour, ground spices, red chili powder, salt, baking powder, turmeric powder, black pepper, fennel seeds, nigella seeds, sesame seeds, ajwain seeds, and dried fenugreek leaves.
4. 4.
   Add the olive oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
5. 5.
   Gradually add water, a little at a time, and knead the dough until it comes together and is smooth and elastic.
6. 6.
   Divide the dough into small portions and roll each portion into a thin rope.
7. 7.
   Join the ends of the rope to form a ring shape and press them together gently to seal.
8. 8.
   Bring a large pot of water to a boil and add the taralli rings. Boil for 2-3 minutes or until they float to the surface.
9. 9.
   Remove the boiled taralli from the water using a slotted spoon and place them on a baking sheet lined with parchment paper.
10. 10.
    Bake the taralli in the preheated oven for 20-25 minutes or until golden brown and crispy.
11. 11.
    Allow the taralli to cool completely before serving.

Treat your ingredients with care...

• Cumin seeds — Toasting the cumin seeds before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Coriander seeds — Toast the coriander seeds until fragrant before grinding them for a more intense flavor.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference.
• Ajwain seeds (carom seeds) — Ajwain seeds have a strong flavor, so use them sparingly to avoid overpowering the other spices.
• Dried fenugreek leaves (kasuri methi) — Crush the dried fenugreek leaves between your palms before adding them to the dough to release their aroma.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Experiment with different spice combinations to create your own unique flavor profile.
• Serve the Lahori-style Spiced Taralli with mint chutney or tamarind chutney for an extra burst of flavor.
• Store the taralli in an airtight container to maintain their crispiness.
• These taralli make a great snack for parties or gatherings.

Serving advice

Serve the Lahori-style Spiced Taralli as a snack with tea or as an appetizer at parties. They can be enjoyed on their own or paired with chutneys or dips.

Presentation advice

Arrange the Lahori-style Spiced Taralli on a platter, garnished with fresh coriander leaves and a sprinkle of red chili powder for an attractive presentation. Serve them alongside small bowls of chutneys or dips for dipping.