Updated: Mar 19
Preparation and Cooking Time: 60 min.
6 cups Wheat Flour
⅓ cup Yoghurt
4 tbsp Sesame Seeds
1 tsp Ajwain Seeds
3½ tbsp Ginger Paste
2 tbsp Green Chili Paste
Juice of 1 Lemon
1 tsp Turmeric Powder
3½ tbsp Sugar
2 tsp Salt
Tie the flour in a cloth and steam it for half an hour.
Once steamed, sift the flour into a mixing bowl, add the yoghurt, sesame seeds, ajwain seeds, ginger paste, green chilli paste, turmeric powder, salt, sugar and lemon juice.
Mix well and by adding water slowly, kneed the mixture into dough until its soft.
Rest the dough for 15 minutes, covering it with a damp cloth
Using a sev sancha, put the Chakri blade and pipe the mixture into a circle, about 5cm round.
Repeat the process as 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 and let it cool down completely and store them in an airtight tin.
Enjoy then with breakfast or a teatime snack.