Preparation: 30 mins Cooking Time: 60 mins.
Ingredients:
1kg Rice Flour
225 grams Red Potatoes Steamed and Mashed
130 grams Butter (Room Temperature)
5 tbsp Sesame Seeds
2 tbsp Ajwain Seeds
4 tbsp Ginger Paste
2 tbsp Green Chilli Paste
Juice of 2 Limes
¾ tsp Turmeric Powder
3 tbsp Sugar
2 tsp Salt
Method:
Sift the flour into a mixing bowl, and add the butter, sesame seeds, ajwain seeds, ginger paste, green chilli paste, turmeric powder, sugar, salt and lemon juice.
Mix well until everything has combined, then add water slowly, kneading the mixture into a soft dough.
Using a sev sancha, insert the Chakri blade and pipe the mixture into a circle about 5cm in diameter.
Repeat the process above in batches, covering the dough with a damp cloth to prevent it from drying.
Deep fry on medium-low heat until golden brown and crispy. Drain on a paper napkin, let it cool completely, and store in an airtight tin.
Enjoy them with breakfast or a teatime snack.
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