Method:
- Sift the plain flour and slat. Mix in the
ajwain / omum.
- Now run in melted ghee till the flour looks
like breadcrumbs. The flour should not be dry anymore and should
form a lump when clasped in a fist. If not, add more melted ghee /
butter.
- Next make a firm dough with warm water.
Roll the dough into balls the size of small limes. Using a rolling
pin, flatten into thin circles. Prick each circle with a fork three
times.
- Deep-fry in hot oil till golden brown.
Drain on a absorbent paper. When cool, store in airtight containers.
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