Preparation: 30 mins Cooking Time: 60 mins.
1kg Rice Flour
150 grams Red Potatoes Steamed and Mashed
130 grams Butter (Room Temperature)
5 tbsp Sesame Seeds
2 tbsp Ajwain Seeds
4 tbsp Ginger Paste
2 tbsp Green Chili Paste
Juice of 2 Limes
¾ tsp Turmeric Powder
3 tbsp Sugar
2 tsp Salt
Sift the flour into a mixing bowl and add the butter, sesame seeds, ajwain seeds, ginger paste, green chilli paste, turmeric powder, sugar, salt and lemon juice.
Mix well until everything has combined. Then, by adding the water slowly, knead the mixture into dough until it's soft.
Using a sev sancha, put the Chakri blade and pipe the mixture into a circle, about 5cm round.
Repeat the process above in batches; keep the dough covered with a damp cloth to prevent it from drying.
Deep fry on medium-low heat until golden brown and crispy, drain on a paper napkin, let it cool down completely and store them in an airtight tin.
Enjoy them with breakfast or a teatime snack.