My MIL has an old recipe handbook that she still values like a precious jewel. I love that book so much for many reasons. Hand written booklets are great to leaf through because it helps to reminisce fond memories and lovely delicacies with both flavour and fervour. Those who were great cooks never got a platform like us (in these modern media days) to exhibit their culinary skills. This is one such recipe that my MIL learnt from her MIL , Janaki Paati who was a superb cook and recipe innovator.
Coming to this recipe.... this is an anytime snack and makes a good munch during Kids birthday parties, tea time, picnics or just casual drives. When you pop a few in your mouth, the dual impact of sugar and salt adds an extra zing. The recipe is definitely high in calories and is best when had in small portions. If you do not prefer frying, then go the healthy way....spray oil and bake them. This will cut out extra calories. Off to the recipe now.
Cooking time: 15 min
Source : Janaki Paati
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||19 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 9 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 3 g|
|Cholesterol 0 mg||0 %|
|Sodium 5 mg||0 %|
|Potassium 1 mg||0 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 1 g||3 %|
|Sugars 0 g|
|Protein 2 g||5 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 2 cups Plain flour
- 2 tsp melted butter
- 1 tsp powdered sugar
- 1 tsp chilli powder
- 1/4 tsp Ajwain/ Caraway seeds
- 1/4 tsp Sesame seeds
- a generous dash of Asafoetida
- Salt to taste
- Oil for frying
- Divide the flour exactly into halves and transfer to two separate bowls.
- Add 1 tsp melted butter into each lot and rub well.
- Add powdered sugar to one bowl. Sprinkle water and knead into a soft and pliable dough.
- Add chilli powder and asafoetida to the other batch of flour.
- Crush Ajwain and sesame seeds between your palms and throw them in.
- Add salt, mix well and then sprinkle water and knead it like the previous dough.
- Make small roundels from the dough balls and roll between your palms without any cracks.
- Heat oil in a Kadai (or wok) and keep the flame simmered while you start working with the dough.
- Dust flour on your working surface. Roll out a sweet dough ball to a small disc, say the size of a small Poori.
- Do the same with another dough ball from the spiced dough.
- Place the spiced disc above the sweet disc and now roll out to a thin disc, about 7-8 inch in diameter.
- Draw straight or criss-cross lines on the rolled out dough using a sharp knife or even using a pizza cutter.
- Gently separate the strips of flour and drop them into the hot oil.
- Fry until they turn crisp and golden.
- Drain off on a paper towel.
- Cool and store in an airtight container.
- You can replace the Caraway seeds in the savoury layer with Kasoori methi/ dry fenugreek leaves/ or any other Italian seasoning of your choice.
- You can increase the amount of powdered sugar if you want it sweeter.