| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch2 | 1 | servings | |
INGREDIENTS
| 3 | c | Gram flour |
| 1/2 | ts | Khar; (used in papads) |
| 3/4 | ts | Salt |
| 1 | pn | Asafoetida; (1 to 2) |
| 1/2 | ts | Black pepper coarsely crushed |
| 1/4 | ts | Ajwain seeds |
| 1/2 | c | Oil |
| Oil to deep fry | ||
| 3/4 | c | Water |
| Ganthia maker |
INSTRUCTIONS
Boil together khar, salt and water, till both dissolve. Take all other ingredients in a large plate. Rub oil well into flour. Pour the hot water and knead into soft dough. Use more plain water if required. Heat oil in a large frying pan. Hold perforated stand or large spoon over oil. Take some dough with other hand and rub over spoon. Ganthias will fall into hot oil. Deep fry for 1 1/2 to 2 minutes, drain. Cool completely before storing airtight glass jar. Serve with tea, coffee, cold drinks, etc. Making time: 30 minutes Makes: 400g approx. Shelflife: 2-3 weeks Converted by MC_Buster. Converted by MM_Buster v2.0l.
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