New Update
| Main ingredients | Semolina, Fresh fenugreek leaves (methi), Refined flour (maida), Carom seeds (ajwain), Oil |
| Cuisine | North Indian |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup semolina (rawa)
- 1 cup chopped fresh fenugreek leaves (methi)
- 1 cup refined flour (maida)
- Salt to taste
- ½ teaspoon carom seeds (ajwain)
- 2 tablespoons oil + for deep frying
Method
- Put semolina in a grinder jar and grind to fine powder.
- Transfer it onto a parat, add refined flour, salt, carom seeds, fenugreek leaves and 2 tablespoons oil and mix well.
- Add ¾ cup water and knead into a stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
- Heat sufficient oil in a kadai.
- Drizzle little oil on the worktop. Roll out the dough into medium thick disk and prick with fork all over.
- Cut into small roundels with a round cookie cutter. Slide these roundels into oil and deep-fry on low heat till golden brown and crisp. Drain on absorbent paper and allow to cool.
- Transfer onto a serving plate and serve.
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