Tuesday, July 28, 2015



11/2 cup makai ka atta (maize flour )
10 tbsp   maida  (plain flour)
1/2 tsp ajwain (carom seeds)
 maida ( plain flour ) for rolling
1tsp dried oregano
plain flour (maida) for rolling
oil for deep-frying
salt to taste
4 tsp oil


 In a deep bowl combine all the ingredients  and mix well and knead into a soft dough using the water wich you need
Divide the dough into 3 equal portions.
Roll every  portion into a 250 mm.diameter circle using a little plain flour for rolling and prick it evenly with a fork.
Cut into 16 equal triangles 
Heat the oil in a deep non-stick kadhai and deep-fry, a few chips at a time, on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
Cool and store in an air-tight container. 

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