savoury cookie | crunchy
The savoury cookie your holiday box didn’t know it needed 😎 Meet Sri Lankan kokis — crispy, light, and perfectly salty, this little legend is the ultimate reset after one too many sweet treats. Crunchy, golden, and utterly addictive, it’s the wildcard every cookie box deserves 💃🏽.
Made from a simple batter of flour, coconut milk, a touch of turmeric, and a sprinkle of cumin (because why not level it up?), these beauties fry up crisp and golden, ready to steal the show. 🥥✨ Pop them in your holiday cookie boxes and watch as everyone eagerly waits all year for that magical crunch!
The batter is stupid easy but the hard part is cooking them! You will need a Tortillada- Bunelos Mold which you can get directly from amazon! this is what you will dip into the batter and directly into the oil to make your cookies. Since its one mold. you do need to make each cookie one at a time. But trust me its worth the labour!
Sri Lankan Kokis
Description
Crispy, savory Sri Lankan kokis — the ultimate wildcard for your holiday cookie box, light, crunchy, and totally addictive.
Ingredients
Instructions
- In a bowl, whisk together all the ingredients until smooth. Let the batter sit for about 10 minutes — this helps it thicken slightly and gives the flavors time to meld.
- Meanwhile, heat oil in a deep pan or wok over medium heat. To test if it’s ready, drop a small spoonful of batter into the oil — if it crisps up quickly, the oil is at the right temperature.
- Pour some batter into a small bowl. This keeps the main batter separate from any oil, so it stays clean as you make multiple cookies.
- Heat your kokis mold in the hot oil for about 15 seconds. This ensures the batter sticks to the mold evenly.
- Dip the mold into the batter carefully: do not submerge completely and don’t cover the top of the mold. You only want a thin layer of batter clinging to it.
- Place the batter-coated mold gently into the hot oil. Hold it for 10–15 seconds, then carefully shake the cookie off the mold. You may need to use a chopstick or skewer to help release it.
- Once the cookie is free, let it fry for another 1 minute or so, flipping halfway through, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel to drain excess oil.
- Repeat the process, reheating the mold briefly if necessary, until all the batter is used.
Tips: Keep the oil at medium heat; too hot will burn the cookies, too low will make them greasy. Don’t overcrowd the pan — fry one or two cookies at a time for best results. The mold may need occasional reheating in the oil to prevent batter from sticking.
