2 cups (200 g) 7 oz gram flour (besan)
1/2 tsp carom seeds (ajwain)
1 tsp (2 g) red chilli powder
2 tbsp (60 g) 2 oz yoghurt (dahi)
1 tbsp (15 g) ghee
salt to taste
1/2 tsp carom seeds (ajwain)
1 tsp (2 g) red chilli powder
2 tbsp (60 g) 2 oz yoghurt (dahi)
1 tbsp (15 g) ghee
salt to taste
method
1. Mix all the ingredients together. Gradually add water (1 tbsp at a time) and knead to make a stiff dough.
2. Divide the dough equally into lemon-sized portions. Roll each portion out to make a long, thin strand of 1/4 inch diameter.
3. Boil 6 cups water in a broad pan. Slowly slide in the strands and boil for about a minute. Drain and leave open for the extra moisture to evaporate. Use as required.
2. Divide the dough equally into lemon-sized portions. Roll each portion out to make a long, thin strand of 1/4 inch diameter.
3. Boil 6 cups water in a broad pan. Slowly slide in the strands and boil for about a minute. Drain and leave open for the extra moisture to evaporate. Use as required.
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