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| Main ingredients | Black eyes pea flour (chowli ka atta), Gram flour, Split skinless black gram flour (dhuli urad dal ka atta), Papad khar, Salt, Oil, Red chilli powder, Chaat masala, Powdered sugar |
| Cuisine | Gujarati |
| Course | Snack |
| Prep time | 50-55 minutes |
| Cook time | 40-45 minutes |
| Serve | |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¼ cup black eyed peas flour (chowli ka atta)
- 1 cup gram flour
- ¼ cup split skinless black gram flour (dhuli urad dal ka atta)
- ½ teaspoon papad khar
- Salt to taste
- 1½ tablespoons oil + for drizzling + for deep frying
- Spice mix
- 1½ teaspoons red chilli powder
- ¾ teaspoon chaat masala
- Salt to taste
- 1 teaspoon powdered sugar
Method
- Take gram flour in a parat, add black eyes peas flour, split skinless black gram flour, papad khar, salt, 1 tablespoon oil and ¼ cup hot water and knead well. Pour 2 tablespoons hot water and remaining oil and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 30 minutes.
- To make the spice mix, take red chilli powder in a small bowl, add chaat masala, salt and powdered sugar and mix well.
- Place the dough on a worktop, pound it with the help of a heavy pestle till the dough is soft and pliable.
- Divide the dough into small equal portions. Shape each portion into a ball and transfer them into a bowl.
- Drizzle some oil and gently mix till each dough ball is covered with oil.
- Place each dough ball on the worktop and roll it out into a thin disc. Make vertical slits in the middle leaving some space all around the edge.
- Heat sufficient oil in a kadai. Gently slide in the discs, one at a time, and deep-fry till puffed up, golden and crisp. Drain on absorbent paper. Sprinkle some spice mix over both sides of the discs.
- Allow to cool. Store in an air-tight container or serve on a serving platter.
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