Difficult to describe these. They are wafer like crispbreads but not baked. They are fried and then stored in an airtight ‘dabbo’ or tin. In my family we traditionally make them at Diwali time and serve them to visiting guests with chai.
- 450g chick pea flour ( sometimes also known as gram flour)
- 900g plain flour
- 1tsp ajowan seeds
- 3tsp sesame seeds
- 5 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp crushed ginger
- 2 tbsp crushed green chillies
- 150 ml oil
- Approx quarter pint warm water
- Vegetable or sunflower oil for frying.
- 3 tbsp caster sugar
- 3 tsp red chilli powder
- 3 tsp salt
To make them
- Mix the flours in a large bowl and then stir in the spices, ginger and chillies.
- Make a well in the centre and pour into the oil.
- Mix the oil in so you have a few breadcrumbs
- Now slowly add the water to form a hard dough. It should be the consistency of pastry or pasta dough as you will be rolling it out very thinly.
- Oil the work surface and then knead the dough lightly.
- Take a large ball of the dough – about the size of a tennis ball and roll it out so it’s wafer thin. It doesn’t have to be in a perfect circle.
- Once it’s thin and even, cut it into long strips approx 1.5cm wide.
- Now cut each long strip into 4-6cm lengths.
- Gently place them on a flat surface while you roll out the rest of the dough in the same way.
- Heat the oil on to a medium to high heat in a large wok and prepare a baking tray with some kitchen paper or greaseproof paper as these will fry up very quickly.
- While the oil is heating also prepare the topping in a bowl and set the bowl close by to the baking tray.
- When the oil is ready, fry off handfuls of the dough strips til they are lightly to golden brown and then drain them. Quickly sprinkle over some of the topping and gently toss the crispy strips evenly.
- Repeat til all the strips are fried.
I also enjoy these with a glass or two of red wine. Strangely my dad had them with cubes of cheddar cheese and beer.