Contributed by Usha Patel
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/4 | Teaspoon | Ajwan, Vovam | |
| As Required | Cooking Oil | For Deep Frying | |
| 1 | Tablespoon | Cooking Oil | |
| 2 | Teacup | Flour, Gram /Chana Ata | |
| Little | Salt | For Taste | |
| 1/4 | Teaspoon | Soda bi-carbonate | |
| 1/4 | Teaspoon | Turmeric Powder |
Method
- Mix all ingredients, add water little by little to make very soft dough.
- Take a fistful of dough, place on a greased polythene sheet.
- With base of palm drag out the dough in a straight line, from start. For support hold the dough at starting point with other hand.
- This will form a strip of the lump of dough. A little practice will make this technique very easy.
- Heat oil in a wide heavy pan.
- Make 3-4 such strips, put in hot oil. Fry on medium till crisp but not burnt.
- Drain and cool to crisp further. Serve cool with green chutney.
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