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Ingredients
1 cup refined flour
1 cup semolina
1/2 tsp thymol seeds
1 tsp salt
1/4 cup clarified oil
Cold water - to mix
Oil - for deep frying
Cooking Style
1 cup refined flour
1 cup semolina
1/2 tsp thymol seeds
1 tsp salt
1/4 cup clarified oil
Cold water - to mix
Oil - for deep frying
Cooking Style
Mix the thymol seeds, salt, semolina and flour together and rub the clarified butter in lightly so that the mixture resembles breadcrumbs. Knead into a stiff dough with cold water. Cover dough and set to rest in a cool place for at least 15 minutes.
Roll out the dough into a 1/4 or 1/8 cm in thick sheet. Prick with a fork all over the surface.
Cut into narrow strips of desired size. Heat the oil in a kadhai till a piece of dough dropped in, rises to the top at once. Then, put in as many strips as will fit in comfortably.
Turn once, and lower heat to medium. Fry till light brown on both sides. Lift out and place on absorbent paper. Fry the rest similarly, increasing heat before adding a fresh lot. Cool and store in an airtight container.
Roll out the dough into a 1/4 or 1/8 cm in thick sheet. Prick with a fork all over the surface.
Cut into narrow strips of desired size. Heat the oil in a kadhai till a piece of dough dropped in, rises to the top at once. Then, put in as many strips as will fit in comfortably.
Turn once, and lower heat to medium. Fry till light brown on both sides. Lift out and place on absorbent paper. Fry the rest similarly, increasing heat before adding a fresh lot. Cool and store in an airtight container.
|
Ingredients
1 cup refined flour
1 cup semolina
1/2 tsp thymol seeds
1 tsp salt
1/4 cup clarified oil
Cold water - to mix
Oil - for deep frying
Cooking Style
1 cup refined flour
1 cup semolina
1/2 tsp thymol seeds
1 tsp salt
1/4 cup clarified oil
Cold water - to mix
Oil - for deep frying
Cooking Style
Mix the thymol seeds, salt, semolina and flour together and rub the clarified butter in lightly so that the mixture resembles breadcrumbs. Knead into a stiff dough with cold water. Cover dough and set to rest in a cool place for at least 15 minutes.
Roll out the dough into a 1/4 or 1/8 cm in thick sheet. Prick with a fork all over the surface.
Cut into narrow strips of desired size. Heat the oil in a kadhai till a piece of dough dropped in, rises to the top at once. Then, put in as many strips as will fit in comfortably.
Turn once, and lower heat to medium. Fry till light brown on both sides. Lift out and place on absorbent paper. Fry the rest similarly, increasing heat before adding a fresh lot. Cool and store in an airtight container.
Roll out the dough into a 1/4 or 1/8 cm in thick sheet. Prick with a fork all over the surface.
Cut into narrow strips of desired size. Heat the oil in a kadhai till a piece of dough dropped in, rises to the top at once. Then, put in as many strips as will fit in comfortably.
Turn once, and lower heat to medium. Fry till light brown on both sides. Lift out and place on absorbent paper. Fry the rest similarly, increasing heat before adding a fresh lot. Cool and store in an airtight container.
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