2 1/2 cups (250 g) 9 oz Refined flour (maids)
3 tbsp (45 g) 1 1/2 oz Ghee
1/2 tsp (1 g) Carom (ajwain) seeds
1/2 tsp Salt
Vegetable oil for deep-frying
3 tbsp (45 g) 1 1/2 oz Ghee
1/2 tsp (1 g) Carom (ajwain) seeds
1/2 tsp Salt
Vegetable oil for deep-frying
method
1. Mix all the ingredients together except the oil and knead into a stiff dough.
2. Divide the dough equally into 20-25 portions. Roll each portion out into a flat disc of 2 inch diameter. Pierce each with a fork.
3. Heat the oil in a wok (kadhai); fry the discs, a few at a time, on low heat till brown. Remove with a slotted spoon and drain the excess oil on paper towels. Repeat till all the discs are fried.
4. These can be stored for a week in airtight containers and eaten with any pickle of your choice.
2. Divide the dough equally into 20-25 portions. Roll each portion out into a flat disc of 2 inch diameter. Pierce each with a fork.
3. Heat the oil in a wok (kadhai); fry the discs, a few at a time, on low heat till brown. Remove with a slotted spoon and drain the excess oil on paper towels. Repeat till all the discs are fried.
4. These can be stored for a week in airtight containers and eaten with any pickle of your choice.
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