Gujarati Suvali
Gujarati suvali is a crisp sweet cracker made with maida, sesame seeds and a little sugar, fried for festive snacking.
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40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed; keep the dough stiff and fry soon after rolling so the crackers stay crisp.
Method
In a small pan, make a simple syrup by dissolving the sugar in the warm water. Stir until it runs completely clear. Set it aside.
Within a primary mixing basin, combine the all-purpose flour and the unhulled sesame seeds.
Add the hot cooking oil (mohan) to the dry mixture. Rub it in with your fingertips until the mixture looks coarse and crumbly.
Add the sweet syrup to the flour a little at a time. Knead firmly into a very stiff dough. Too much liquid will spoil it. Let it rest for 10-15 minutes.
10–15 min
Pull small balls off the rested dough. Use a rolling pin to press each one into a very thin, even round disc (puri).
Prick each rolled disc deeply several times with a fork or knife. This prevents puffing and gives suvali its cracker-like texture.
Regulate the frying oil to a steadfast medium-low baseline. Add the suvalis in calculated batches. Monitor and invert as needed until a smooth, brittle golden-brown exterior manifests.
Remove from the oil bath and immediately position on high-absorbency towels. The crystalline crunch will finalize as heat leaves the structure.
How to tell it's done
The crackers should be thin, deep crisp and lightly blistered, with toasted sesame seeds on the surface.
Getting it right
Tip
Knead a firm dough and roll it evenly. Extra water makes suvali absorb oil and turn chewy instead of crisp.
What to serve it with
Serve suvali with Gujarati ginger tea, chorafali or chevdo during Diwali and family visits.
Common mistakes
- The suvali turns oily.
- Use a stiff dough, roll thin pieces, and fry on medium heat until the bubbling slows.
Storing and reheating
Cool completely and store suvali in an airtight tin at room temperature for up to 3 weeks.
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