Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon berbere spice blend
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup water
- Vegetable oil , for frying
Directions
In a mixing bowl, combine the all-purpose flour, baking powder, salt, berbere spice blend, paprika, cayenne pepper, cumin, coriander, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the flour.
Add the vegetable oil and water to the dry ingredients. Mix together until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
Divide the dough into smaller portions and roll each portion into a thin rope, about ¼ inch in diameter.
Cut the rolled dough into small pieces, about ½ inch in length. You can shape the pieces into various shapes like knots or balls if desired.
Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to fully submerge the dabo kolo.
Carefully drop the cut dough pieces into the hot oil, frying them in batches. Cook until they turn golden brown and become crispy. This usually takes about 3–5 minutes.
Use a slotted spoon or spider strainer to remove the fried dabo kolo from the oil and transfer them onto a paper towel-lined plate to drain excess oil.
Allow to cool completely before storing them in an airtight container.