For the second day of BM#46, under Festival Dishes, I decided to make Cheesling. I read that these Cheeslings are made during Christmas time. If you must ask me, I would say these can be made anytime, they are so addictive and melt in the mouth types. Of course I was doing a quick batch and ended up deep frying these. However I know these would turn out great when baked as well. I will be planning to make this in oven soon.
I know it’s a oft beat cliche! Days are flying literally! I felt we just had Jan pass by and it’s already November now! Planning for Holiday recipes and having a Christmas holiday. Then it will be Jan very soon. I know I am ranting. With kids growing up so fast, I am caught up with everything that’s so quickly passing away. I can’t believe Konda is already in her ninth grade! We are teaching the boys ourselves, mostly by Konda and it was a proud moment when we got to know that boys have done so much better than their previous exams. I was so happy that Konda could tutor them so well. So this was a special treat for the efforts.
For the past couple of weeks I haven’t been able to get prepared with the dishes on time. This meant I had to cook and post on the same day. Which again proved to be tough. I decided I should take it easy at times. So here’s a version of cheesling, with melt in the mouth texture adapted from here.
Enjoy these during a lazy day with a cup of tea or coffee or simply as such if you prefer!
While you are enjoying these cheeslings, you can serrve these Cheesy Tomato Basil Toast with Spicy Tomato sauce as well.
All purpose flour – 1 cup
Cheddar, grated – 1/2 cup
Baking powder – 1/4 tsp
Salt to taste
Red Chili flakes – 1 tsp
Oil for deep frying
How to make the cheeslings
In a bowl, measure out the flour, add salt, baking powder and grated cheese. Mix well and sprinkle enough water to knead to stiff dough.
Heat a kadai with oil for deep frying.
When ready to make, dust the dough with flour and roll out as a disc, with half inch thickness. Make criss cross lines and further chut into small strips.
When the oil is hot, deep fry in batches. Since this has cheese, it tends to get burnt very quickly. So make sure you turn them around quickly.
These needs to be fried in low flame, so that it gets cooked and crispy inside as well.
Drain on a kitchen towel and store in an air tight container.