Cook Time: 60-90 mins.
Ingredients:
4 cups Mathia Flour (Lentil Flour) + 2 tbsp
1 cup Urad Flour (White Lentil Flour)
1½ tbsp Ajamo (Ajwain Seeds)
3 tbsp Sesame Seeds
2½ tbsp Green Chilli Paste
1 cup Sugar
1¼ tbsp Salt
½ tsp Hing (Asafoetida)
½ tsp Bicarbonate of Soda
1½ cup Water
Corn Oil For Deep Frying
2½ tsp Ghee (Clarified Butter)
Method:
Add the water and sugar to a small pan. Bring it to a boil, then simmer for 5 minutes. Add the salt and green chilli paste, and simmer for 1-2 minutes on low heat.
Remove from heat, add 1½ tsp of ghee, mix well and cool to room temperature; add the bicarbonate of soda to the water, mix well, and let it cool.
Sieve the mathia flour and urad flour in a big blow, add the ajamo, sesame seeds and hing; mix the flour and pour the sugar water in, and start kneading the dough into stiff but smooth. You may need some more water.
Divide the dough into 2 or 3 big balls, lightly oil them, and leave them for 6-8 hours, or preferably overnight.
In a small bowl, combine the remaining ghee with the 2 tbsp mathia flour to make a thick paste. Set aside.
Pound the dough with a pestle or hammer for 10 minutes, then stretch it with your hands for 1-2 minutes until it is soft.
Roll the stretched dough into a one-inch-thick tube. Then, with a piece of string, cut the dough into small balls about half an inch in size and rub them with the paste.
Roll out all the dough balls into thin discs about 5-6 inches and set them aside. If the dough is sticking when rolling, dust it with some urad flour.
Heat the oil on medium-high heat and deep fry the discs until lightly golden. Drain on a paper napkin, let them cool completely, and store them in an airtight tin.
Enjoy them with breakfast or a teatime snack!
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