MAIDA - 1.5 CUP

firstly, in a large bowl take 1½ cup maida, 1 tsp cumin, 1 tsp pepper, ½ tsp ajwain and ¾ tsp salt

1

MIX WELL

mix well-making everything is well combined.

2

GHEE - 2 TBSP

now add 2 tbsp hot ghee over the flour.

3

HOLDS SHAPE

crumble and mix well making sure the flour is moist and holds shape when pressed between fist.

4

WATER - HALF CUP

now add ½ cup water and start to knead the dough.

5

TIGHT DOUGH

knead to a smooth and tight dough adding water as required.

6

REST - 15 MINUTES

further grease 1 tsp oil and rest for 15 minutes.

7

7 EQUAL SIZED BALLS

knead the dough again slightly and divide into 7 equal balls.

8

MAIDA - DUST

dust the ball sized dough with maida and roll thin.

9

ROLL THIN

roll uniformly and as thin as possible.

10

MAIDA - SPRINKLE

brush with ghee and sprinkle maida.

11

LAYER - 2

layer with another rolled dough.

12

LAYER - 7

repeat layering, greasing and dusting forming 7 layers

13

ROLL TIGHT

now roll tight making sure the layers hold well

14

CUT - 1 INCH

cut into 1 inch thickens or size of your choice

15

PERFECT LAYERS

pat gently and roll slightly thick.

16

DEEP FRY 

deep fry in medium hot oil on low flame.

17

STIR OCCASIONALLY

stir occasionally on low flame to fry uniformly.

18

GOLDEN & CRISP

fry for 20 to 25 minutes or until it turns golden and crisp

19

DRAIN OFF

drain off over kitchen paper to remove excess oil

20

READY TO EAT

drain off over kitchen paper to remove excess oil

21