• Prep Time: 15 minutes
  • Cook Time: 5-8 minutes
  • Makes: 15
  • Freezing: not recommended

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Pair these crispy treats with a hot cup of masala chai, curl on the couch and unwind!

  • Ingredients:

  • 1 cup (250 mL) Golden Temple® No. 1 Fine Durum Atta Flour
  • 2 tbsp (30 mL) semolina (sooji)
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) ajwain (caraway seeds)
  • 2 tbsp (30 mL) Crisco® Vegetable Oil + 3 cups (750 mL) for deep frying
  • ⅓ cup (75 mL) water
  • Method:

  • Mix dry ingredients in a large mixing bowl. Add oil. Mix by rubbing small portions between palms until oil is mixed well. Slowly add water. Use hands to bring everything together.
  • Knead 8-10 minutes into stiff dough. Divide into 15 parts.
  • Use hands to roll into balls. Gently press between palms to form flat circles. Poke gently with a fork.
  • Heat oil in a wok or fryer on medium heat, about 300°F (149°C). Deep fry until golden, about 5 minutes.
  • Store in airtight containers until served. Serve with lemon or mango pickle.
  • Tip:

  • Make sure oil is not smoky hot for deep frying. Cook on medium low heat for crisp mathris.