2 cups (200 g) 7 oz Refined flour (maida), sieved
1/2 tsp Salt
a pinch Cayenne pepper or paprika
a pinch Turmeric (haldi) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 1/2 tsp (2 1/2 g) Cumin (jeera) powder
1/2 tbsp (5 ml) Vegetable oil
3/4 cup (150 ml) 5 oz Water, warm
Vegetable oil for frying
1/2 tsp Salt
a pinch Cayenne pepper or paprika
a pinch Turmeric (haldi) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 1/2 tsp (2 1/2 g) Cumin (jeera) powder
1/2 tbsp (5 ml) Vegetable oil
3/4 cup (150 ml) 5 oz Water, warm
Vegetable oil for frying
method
1. Mix the refined flour, salt, cayenne pepper, turmeric powder, coriander powder, and cumin powder. Add oil and mix till it is well incorporated. Add water, knead into a medium-soft dough.
2. Lightly grease your palms and knead until the dough is smooth and pliable. Brush with oil and keep aside for 3 hours.
3. Knead again briefly and divide the dough into 16 equal portions; shape each into balls. Compress each into a 2 inch patty. Dip one end of the patty in oil and roll out into a 5" round; place on a flat surface. Similarly, roll out the other portions.
4. Heat the oil in a wok (kadhai); fry one round at a time until it puffs up and is golden brown on both sides. Remove and serve hot.
2. Lightly grease your palms and knead until the dough is smooth and pliable. Brush with oil and keep aside for 3 hours.
3. Knead again briefly and divide the dough into 16 equal portions; shape each into balls. Compress each into a 2 inch patty. Dip one end of the patty in oil and roll out into a 5" round; place on a flat surface. Similarly, roll out the other portions.
4. Heat the oil in a wok (kadhai); fry one round at a time until it puffs up and is golden brown on both sides. Remove and serve hot.
serving amount
serves: 5 - 6
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