Ingredients:
- Rice flour – 3 cups
- Besan flour (chickpea flour) - 1/2 cup
- Urad flour – 1/4 cup
- Chili powder – 1 and 1/2 tsp (adjust to taste)
- Asafoetida – a big pinch
- Salt to taste
- Butter – 2 tbsp
- Oil for frying
Preparation:
- Sift all the dry ingredients in a bowl and add butter. Mix well.
- Make sure butter is at room temperature so that it is easily mixed with the flour.
- Add water and gently knead it into a soft dough. It should not be loose. You should be able to press it with the mould easily. A special mould is used for making this snack and it is available in most of the stores
- Heat oil in a deep wide pan over a little above medium temperature.
- Fill the mould with some dough.
- Now squeeze the dough from the mould into a big round shape in the hot oil. Do not burn your fingers from the steam that comes out while squeezing.
- Let it cook for a couple of minutes. Turn and cook both the sides till it becomes golden brown.
- Remove from heat and keep it on a paper towel to get rid off the excess oil.
- Continue the same procedure with the rest of the dough.
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