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| Main ingredients | Whole wheat flour, Semolina, Baking powder, Nutmeg powder, Green cardamom powder, Yogurt, Castor sugar, Eggs, Vanilla essence, Ghee |
| Cuisine | Parsi |
| Course | Snack |
| Prep time | 45-50 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup whole wheat flour (gehun ka atta)
- ¾ cup semolina
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon green cardamom powder
- ⅓ cup yogurt
- ⅓ cup castor sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 tablespoon melted ghee + for greasing + for deep frying
Method
- Take whole wheat flour in a large bowl, add semolina, baking powder, nutmeg powder and green cardamom powder and mix well. Add yogurt and castor sugar. Break the eggs directly into the mixture. Mix and knead till a soft dough is formed.
- Add vanilla essence and ghee and knead again till a smooth ball is formed. Cover with a damp muslin cloth and set aside for 30 minutes.
- Heat sufficient ghee in a wide kadai.
- Grease the worktop with some ghee, take a portion of the dough and shape it into a ball. Roll it into a large disc. Cut out roundels with a small round cookie cutter. Make more roundels with the remaining dough.
- Gently slide the roundels, a few at a time, into hot ghee and deep-fry till golden and crisp. Drain on absorbent paper and let them cool down to room temperature.
- Arrange them on a serving bowl and serve.
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