Saturday, April 14, 2012


All purpose flour (maida) – 1 cup
Ghee – 1 Tbsp
Baking powder – 1/2 tsp
Salt – a pinch
Water – enough to knead the dough (about 1/2 cup)
Oil – to deep fry
For the paste:
maida– 4-5 Tbsp
Ghee – 4-5 Tbsp
For sugar coating:
Powdered sugar – 1/2 to 3/4 cup
Cardamom powder – 1/2 tsp (optional)
Sift the dough and baking powder together, so that the baking powder is mixed in evenly with the flour.Make  a  soft  dough with the  flour, salt, ghee, adding water gradually.Divide the dough into four equal portions. Then roll out the dough as thin as possible. Keep this aside. Similarly roll out the other three portions also, and keep them aside. Meanwhile, mix the  flour and ghee in a small bowl. Take one of the rolled out circle and spread the top evenly with the  flour and ghee paste.  Now place another portion of the rolled dough on top of this one .Now again, spread the paste on the second circle also. Repeat the same with the other portions. When you have put the fourth circle in place, finish the top with the paste.Now start rolling up the dough,(like a swiss roll) smoothly and tightly, so that when you are finished, you end up with a log . Press the log lightly to make it even. Cut the logs into 1/4th inch pieces.  Now you  have small discs.  roll it with a rolling pin so it stretches out long and thin. Roll it carefully, don’t  over roll it.Heat oil on medium heat. Drop the flat rolled portions of the dough into the hot oil and fry on both sides until golden brown. As they fry up, you will see the layers puffing up and separating.Mix together the powdered sugar and cardamom powder.Drain the pastries on paper towels. But while they are still hot, sprinkle them with the powdered sugar mixture. Let cool completely and store in airtight containers. 

1 comment: