2 1/2 cups (250 g) 9 oz Refined flour (maida)
2 tbsp (30 g) 1 oz Ghee
2 tsp (8 g) Salt
4 tbsp (60 ml) 2 fl oz Water
4 tsp (6 g) Onion seeds (kalonji)
Vegetable oil for frying
2 tbsp (30 g) 1 oz Ghee
2 tsp (8 g) Salt
4 tbsp (60 ml) 2 fl oz Water
4 tsp (6 g) Onion seeds (kalonji)
Vegetable oil for frying
method
1. Mix together the refined flour, ghee, and salt.
2. Add the onion seeds and water; knead into a firm dough.
3. Divide the dough into small equal-sized balls.
4. Flatten the balls and roll them out into discs. Dust flour on both sides of the discs and then fold each into quarters (will be triangular in shape).
5. Heat the oil in a wok (kadhai); fry the quarters on medium heat till crisp and golden in colour. Remove and drain the excess oil.
6. Store in an airtight container; these can last for up to two weeks.
2. Add the onion seeds and water; knead into a firm dough.
3. Divide the dough into small equal-sized balls.
4. Flatten the balls and roll them out into discs. Dust flour on both sides of the discs and then fold each into quarters (will be triangular in shape).
5. Heat the oil in a wok (kadhai); fry the quarters on medium heat till crisp and golden in colour. Remove and drain the excess oil.
6. Store in an airtight container; these can last for up to two weeks.
serving amount
serves: 2 - 4
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