4 cups (400 g) 14 oz Refined flour (maida)
1 tsp (6 g) Baking powder
1 tsp (4 g) Salt
1 tsp (3 g) Sugar
1 cup (200 g) 7 oz Yoghurt (dahi)
6 tbsp (90 ml) 3 fl oz Warm water
1 tbsp (15 g) Ghee
Vegetable oil for frying
1 tsp (6 g) Baking powder
1 tsp (4 g) Salt
1 tsp (3 g) Sugar
1 cup (200 g) 7 oz Yoghurt (dahi)
6 tbsp (90 ml) 3 fl oz Warm water
1 tbsp (15 g) Ghee
Vegetable oil for frying
method
1. Sift the refined flour, Baking powder, and salt together. Add sugar, yoghurt, and warm water to make a smooth dough. Grease your palms with 1 tbsp oil and continue to knead till the dough becomes pliable. Cover with a moist cloth and keep aside for 2 hours.
2. Divide the dough into 12 lemon-sized balls. Roll them out into discs of 4" diameter.
3. Heat the oil in a wok (kadhai); fry each disc until it puffs up. Turn and cook the other side too. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve hot with Punjabi chana
2. Divide the dough into 12 lemon-sized balls. Roll them out into discs of 4" diameter.
3. Heat the oil in a wok (kadhai); fry each disc until it puffs up. Turn and cook the other side too. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve hot with Punjabi chana
serving amount
serves: 4 - 6
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