Kardoi

  Ingredients

• 1 cup whole wheat flour (atta)
• 1 medium onion, chopped
• 1 small carrot, peeled and grated finely
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds
• 2-3 tablespoons chopped fresh coriander leaves
• Salt to taste
• 2 tablespoons melted ghee
• Oil to drizzle + for deep frying

Method

1. Take onion in a bowl, add carrot, carom seeds, cumin seeds, coriander leaves and salt and mix well.
2. Add whole wheat flour, melted ghee and ¼ cup water and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
3. Heat sufficient oil on low heat in a kadai.
4. Divide the dough into small equal portions.
5. Take each portion of the dough, drizzle some oil over it and roll it out into a thin roundel. Make lengthwise cuts at equal distance in the middle of each roundle, leaving the edges intact. Apply some water on the edges. Gently pleat the cuts one over the other from one end to the other. Bring them together and press two ends to secure. Lightly twist once.
6. Gently slide in a few pieces at a time into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper and allow to cool
7. Arrange on a serving plate and serve or store in an airtight container.