Jhilinga (Nepalese Rice Fritters)
Nepali Cuisine Jhilinga is a traditional Nepalese food popular specially during festivals. Jhilinga is super crunchy, and is favoured by people of all age groups. It is closely associated mostly with people of different caste like the Newars, Gurungs, Magars and many other Nepalese ethnic tribes. Popularity of jhilinga still largely exists in villages and to
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 3 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Boil water in a deep pot.
- 02
Slowly add the required amount rice flour and food color into the boiling water, stirring constantly with a wooden spoon. It is same as the process of making dhindo but without the ghee. The mixture should have a good balance and consistency of flour and water.
- 03
After it is cooked, process the dough through a noodle machine that can make really thin strips.
- 04
Shape the dough strips into circles. Set out in the sun for a few days to dry and set.
- 05
Once evenly set, deep fry them in vegetable oil.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Tnttamu; view original image record .
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