This is a deep fried preparation ,which is quite an essential item at festivals at my place.They remain crisp for over a month if kept in an airtight container.Pack these in your kids lunch boxes or enjoy these with your evening chai(tea).These flaky ,crispies are a sheer delight,and you cant stop yourself from having more.
You might also like--Ra
va idli or semolina idli or sooji idli
Dahi parwal or doi patal
The quick paneer in little oil
Curd aloo or potatoes in yogurt gravy
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Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying
5-Ghee-1 tablespoon
6-Rice powder-1 tablespoon
7-salt 1 pinch
Stepwise pics
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Make a hard dough by using the oil ,salt and by sprinkling water
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Leave the dough for at least one hour, then divide the dough into two portions
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| Roll out each portion of the dough into a thin roti |
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| Mix the rice flour and ghee to make a smooth paste |
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| Spread this mixture evenly on the rolled out roti |
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| Now fold the roti as shown starting from one side |
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| done |
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| Stretch alittle from both sides |
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| done |
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| Cut into equal portions |
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| Press tehm with the palm to make them flat |
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| Now roll out into small puris of three inch diameter |
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| Fold into a triangle |
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| Prick with a fork on both sides, to avoid puffing |
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| Get the batch ready |
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| Deep fry in medium hot oil for 10 minutes |
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| Take out of oil and leave in open |
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| Likewise fry all the batches till pinkish |
Store in an air tight container and enjoy
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