| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plain flour |
| 1 |
tb |
Ghee or oil |
|
|
Salt to taste |
| 2 |
|
Pinches soda bicarb; (2 to 3) |
| 1/4 |
ts |
Ajwain seeds |
|
|
Warm water for kneading |
|
|
Oil for deep frying |
INSTRUCTIONS
Mix all ingredients, except oil for deep frying and water.
Add water little by little kneading into a pliable dough.
Cover and keep for 15 minutes.
Break into small portions, roll in 1" wide rounds.
Keep a little thicker than puris. Prick with a fork.
Place on a clean spread out cloth.
Finish for all dough.
Heat oil in a frying pan, add some matri at a time.
Fry till lightly golden, flip side and repeat.
Drain and cool to allow to become crisp.
Store in an airtight container.
Making time: 40 minutes
Makes: 25 pieces (approx.)
Shelflife: 2 weeks at room temperature
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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