Rava Spirals Recipe – Easy Semolina Snacks with Kasuri Methi

Last Updated on 6 months ago by Neha Deshmukh

Rava Spirals Recipe – Easy Semolina Snacks With Kasuri Methi

Hey everyone! If you’re anything like me, you always need a quick and satisfying snack on hand. And honestly, sometimes a little crunch is just what the soul needs, right? These Rava Spirals are my go-to – they’re super easy to whip up, incredibly addictive, and perfect with a cup of chai. I first made these when my niece came to visit, and they were gone in minutes! Let’s get into it.

Why You’ll Love This Recipe

These aren’t just any snack; they’re little bites of crispy, savory goodness. They come together quickly, needing only about 10 minutes of prep and 15 minutes to cook. Plus, the aroma of kasuri methi while they’re frying is just heavenly! They’re perfect for tea time, as a little something to munch on while watching a movie, or even to pack for a picnic.

Ingredients

Here’s what you’ll need to make a box full of these delightful spirals:

• 1 cup rava / semolina / suji (about 150g)
• 1 tsp pepper powder
• 1 tsp chilli flakes (adjust to your spice preference!)
• 1 tsp chaat masala
• 1 tsp kasuri methi
• ½ tsp salt (or to taste)
• 2 tbsp oil
• Approximately ½ cup water (120ml), or as needed
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rava / Semolina / Suji: Types and Uses

There are different types of rava available. Fine rava (chilli rava) will give you a slightly smoother texture, while coarse rava (bansi rava) will result in a bit more crunch. Either works beautifully for this recipe!

Kasuri Methi: The Secret to Authentic Flavor

Kasuri methi, or dried fenugreek leaves, is key to that authentic Indian flavor. Don’t skip it! Rubbing it between your palms before adding it releases its aroma. If you can’t find it, it’s available online or at most Indian grocery stores.

Chaat Masala: Regional Variations & Brands

Chaat masala is a tangy, savory spice blend. Different brands have slightly different flavor profiles, so feel free to use your favorite. MDH and Everest are popular choices.

Oil Choice: For Frying & Dough

I usually use vegetable oil or sunflower oil for frying. For the dough, any neutral-flavored oil works well – it just helps with the texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the rava, pepper powder, chilli flakes, chaat masala, kasuri methi, and salt. Add the 2 tablespoons of oil and mix everything well.
2. Now, gradually add water, a little at a time, and knead it all into a soft, smooth dough. You might not need all the water, so go slow!
3. Let the dough rest for about 20 minutes. This allows the rava to absorb the water and makes it easier to work with.
4. Give the dough another quick knead to ensure it’s nice and soft. Then, take small portions and roll them into cylindrical rolls, about 4-5 inches long.
5. Here’s the fun part! Press each roll gently onto a fork and roll it back and forth to create those signature spiral shapes.
6. Heat oil in a deep frying pan or kadhai over medium heat. Carefully drop in the rava spirals and fry them until they’re golden brown and beautifully crisp.
7. Drain the spirals on paper towels to remove any excess oil.

Expert Tips

A few things I’ve learned over the years…

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even cooking.
• The dough should be soft, but not sticky. If it’s too sticky, add a little more rava.
• Keep a close eye on the spirals while frying – they can burn quickly!

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

If you’re not a fan of spice, reduce the amount of chilli flakes. Or, for a real kick, add a pinch of cayenne pepper!

Vegan Rava Spirals

This recipe is already naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Considerations

Rava is typically made from durum wheat, which contains gluten. If you need a gluten-free option, use gluten-free semolina or a substitute like rice flour (though the texture will be different).

Festival Adaptations (Diwali, Holi)

These are fantastic for festive snacking! During Diwali, I sometimes add a pinch of cardamom powder for a warmer flavor.

Serving Suggestions

These are best enjoyed warm, straight from the fryer! They’re amazing with a cup of masala chai, a side of chutney, or even just on their own. My kids love them with a little ketchup too – don’t judge!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 weeks. They might lose a little of their initial crispness, but they’ll still be delicious. You can also briefly reheat them in a pan or oven to crisp them up again.

FAQs

Let’s answer some common questions!

What is the best type of rava to use for this recipe?

You can use either fine or coarse rava. Fine rava will give a smoother texture, while coarse rava will be crunchier.

Can I make the dough ahead of time? How long will it keep?

Yes, you can! The dough will keep in the refrigerator for up to 24 hours. Just give it a quick knead before rolling.

How can I achieve extra crispy rava spirals?

Make sure the oil is hot enough before frying, and don’t overcrowd the pan. Also, frying them until golden brown is key.

What is kasuri methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It adds a unique flavor. If you absolutely can’t find it, you can try substituting with a pinch of dried oregano, but it won’t be quite the same.

Can these be baked instead of fried? What adjustments should I make?

You can bake them, but they won’t be as crispy. Brush the spirals with oil and bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

How do I store leftover rava spirals to maintain their crispness?

Store them in an airtight container at room temperature. To revive crispness, briefly reheat in a pan or oven.

Enjoy making these Rava Spirals! I hope they become a favorite in your home, just like they are in mine. Happy snacking!