What you need
Rice flour: 1 cup (I used store bought flour, slightly roasted)
Pearl onions: 3 no
Garlic clove: 1 no
Cumin seeds: ½ teaspoon
Black sesame seeds: 1 teaspoon
Salt: ¼ teaspoon or to taste
Water: ¼ cup+ 1 tablespoon
Oil for frying: 4 cup (I used canola oil)
How I made
Grind cumin seeds, garlic clove and pearl onions with a tablespoon of water into a coarse paste and set aside.
In sauce pan heat ¼ cup water with salt bring to a boil. Once it starts boiling switch off the flame and set aside.
In a medium bowl mix roasted rice flour, black sesame seeds, ground onion- garlic –cumin- seed mixture. To this gradually add salted water and form slightly thick dough. Knead well so that it becomes smooth not sticky dough ball. Cover the bowl with lid and set aside.
Heat 4 cup oil in a thick bottomed pan, when it reaches 370 F. Divide the dough into small balls and try to roll out into thin circular disc as cookie dough. Since it is difficult to rolling out the dough with a rolling pin, I used a Ziploc cover and placed small amount of dough in between the fold and applied pressure to make thin sheet in between sheets.. Take a cannoli form and gradually the wrap the thin round of dough around the form; press the ends so that it has shape of tube.
Slowly drop the cannoli form with dough into the hot oil fry them until they become golden brown color. It took about 5 minutes. Fry 2-3 tubes depending upon pan size. Make sure as dough tubes are fully drenched into the oil. Keep flipping sides until it’s become crispy and cooked well. Remove with a slotted spoon and drain excess oil in a paper towel. Fry rest of them until you finish the entire dough. When completely cooled, store it an air tight container.