Yield: 1 servings
|3 cups||Gram flour|
|½ teaspoon||Khar; (used in papads)|
|1 pinch||Asafoetida; (1 to 2)|
|½ teaspoon||Black pepper coarsely crushed|
|¼ teaspoon||Ajwain seeds|
|\N \N||Oil to deep fry|
|\N \N||Ganthia maker|
Boil together khar, salt and water, till both dissolve.
Take all other ingredients in a large plate.
Rub oil well into flour.
Pour the hot water and knead into soft dough.
Use more plain water if required.
Heat oil in a large frying pan. Hold perforated stand or large spoon over oil.
Take some dough with other hand and rub over spoon.
Ganthias will fall into hot oil.
Deep fry for 1½ to 2 minutes, drain.
Cool completely before storing airtight glass jar.
Serve with tea, coffee, cold drinks, etc.
Making time: 30 minutes
Makes: 400g approx.
Shelflife: 2-3 weeks
Converted by MC_Buster.
Converted by MM_Buster v2.0l.