| • | Sieve the flour and then mix it with baking powder and salt. |
| • | Mix yoghurt and sugar and add to the flour. |
| • | Add enough lukewarm water and knead it into soft dough. |
| • | Cover the dough with a wet cloth and keep it aside in warm place for fermentation. (about 3-4 hours) |
| • | Divide it into 10-12 equal portions, roll them into balls. Cover and set aside for 5 minutes. |
| • | Flatten the balls by pressing in between the greased palms. |
| • | Roll into 5-6 inch diameter (like big puri). |
| • | Heat oil in a kadai and deep fry on high flame. |
| • | Serve hot with chhole. |
0 comments:
Post a Comment