1 Serve
Ingredients
Ingredients
- 1 Cup All Purpose Flour
maida or all purpose flour - ¼ Cups Semolina
sooji - ⅓ Cups Cane Sugar
- 3 Tbsp Ghee
- 3 Tbsp Cashew
chopped - ½ Tsp Cardamom Powder
- ½ Tsp Fennel Seeds
- ¼ Cups Milk
as needed - Oil
sunflower; for deep frying
Method
In a bowl
- 1 Cup All Purpose Flour
maida or all purpose flour - ¼ Cups Semolina
sooji - ⅓ Cups Cane Sugar
- 3 Tbsp Ghee
- 3 Tbsp Cashew
chopped - ½ Tsp Cardamom Powder
- ½ Tsp Fennel Seeds
- ¼ Cups Milk
as needed
1
Mix flour, semolina, sugar, cardamom powder, fennel seeds, and chopped cashews.
Add warm ghee and rub it in until the flour looks sandy and holds together when squeezed. This matters.
Add milk slowly. Make a firm dough, not soft chapati dough.
Rest 10 minutes.
2
Shape into thick leaf shapes.
Imprint with a fork or any kitchen object with texture.
Fry
- Oil
sunflower; for deep frying
3
Fry on low heat until deep golden. Too hot means outside browns before inside cooks.
4
Cool on wire rack before storing in an airtight container.