this snack is basically from gujrat, or kathiawari origin, but is liked a lot in all south-east asia.
recipe;
Ingredients;
115 g gram flour 30 g hot oil 60 ml water 1/2 teaspoon soda bicarbonate ( cooking soda ) 1/2 teaspoon salt ( or to taste ) 1/2 teaspoon ajwain A pinch asafoetida ( hing ) 1/2 teaspoon crushed peppercorns Oil for frying
method';
sift gram flour. Add crushed peppercorns, ajwain and asafoetida.
Add hot oil and rub in well.
Dissolve salt and soda in 60 ml of water. Bring to a boiling point and cool.
Make a well in the centre of the flour and prepared water enough to make stiff dough.
Mix a teaspoon of oil to remaining water and sprinkle over the dough.
Knead the dough till quite smooth.
Heat oil in a kadai and reduce heat to medium. Press through sev mould / chakali press / gathia maker ( disc with big hole ) directly into hot oil. Fry till crisp
.Recipe Credit - Ms Thangam Philip
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