2 g/ ½ tsp Salt
A pinch of Cayenne pepper or paprika
A pinch of Turmeric powder
10g / 2 tsp Coriander powder
7 g/ 1 2/3 tsp Cumin ground
30 g/ 2 tbs Oil or Butter, melted
160ml / ¾ cup Water, warm
Oil for frying
Mix the flour, slat, cayenne pepper, turmeric, coriander and cumin. Add oil/butter and rub it in till it is t
horoughly incorporated. Add water; knead into a medium soft dough.
Lightly oil your palms and knead until the dough is silky smooth and pliable. Shape into a smooth
ball. Brush with oil and keep aside for 3 hours.
Knead again briefly, divide into 16 equal portions and shape into balls. Compress each into a 2” patty.
Dip one end of the patty in oil and roll out into a 5” round, place on a flat surface. Similarly, roll out the
other portions. Heat oil in a wok. Carefully slip one round into the hot oil. Fry until it puffs up and is
golden brown on both sides. Remove and drain on paper towels. Serve hot as an accompaniment to
any curry dish.