Cook Time: 60-90 mins.
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)
In a small pan, add the water and sugar before bringing to a boil. Then simmer for 5 minutes after adding the salt and green chilli paste.
Remove from the heat, add 1½ tsp of ghee, mix well and cool to room temperature. Next, add the bicarbonate of soda into the water and mix well.
Sieve the mathia flour and urad flour in a big bowl, add the ajamo, sesame seeds and hing. Mix the flour and pour the sugar water in, start kneading the dough keeping it stiff but smooth. You may need some more water.
Divide the dough into 2 or 3 big balls, lightly oil them and leave it for 6-8 hours or preferably overnight.
In a small bowl, take the remaining ghee and mix with 2 tbsp mathia flour to make a thick paste and set aside.
Pound the dough with a pestle or hammer for 10 minutes, then stretch it with your hands for 1-2 minutes until the dough is soft.
Roll the stretched dough into a one-inch-thick tube, then with a piece of string or a knife, cut the dough into small balls about half an inch size and rub them with the paste.
Roll out all the dough balls into thin discs about 5-6 inches and set them aside; when rolling, if you think the dough is sticking, dust it with some urad flour.
Heat the oil on medium-high heat and deep fry the discs until very light golden, drain on a paper napkin and let it cool down completely and store them in an airtight tin.
Enjoy them with breakfast or a teatime snack!