| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Plain flour; (maida) |
| 1 |
tb |
Ghee |
| 1/4 |
ts |
Ajwain; (omam) seeds |
|
|
Salt to taste |
|
|
Warm water to make dough |
|
|
Ghee for deep frying |
INSTRUCTIONS
Mix the ghee and salt in the flour.
Add water little by little to make a smooth pliable dough.
Make small thin rounds (4" diameter) out of all the dough.
Prick them on both sides with a fork.
Allow to dry a bit for 20-30 minutes.
Deep fry in hot ghee till done to a tinge of brown only.
Do not over fry of the khajas will lose their whiteness.
Drain and allow to cool completely before storing.
Note: Make the yellow khajas similarly, only add some turmeric powder to
the flour before making the dough.
Making time: 30 minutes
Makes: 25-30 pieces
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