|
Ingredients
|
Quantity
|
|
Besan (chiak pea flour)
|
1 ½
cups
|
|
Medium onions – finely chopped
|
2
|
|
Ginger paste
|
1 tbsp
|
|
Garlic paste
|
1 tbsp
|
|
Red chilli powder
|
¼ tsp
|
|
Butter
|
2 tbsp
|
|
Salt
|
to taste
|
|
Oil
|
to deep fry
|
|
Spices:
|
|
|
Coriander seeds
|
1 tsp
|
|
Cloves
|
3
|
|
Cinnamon stick
|
1”
|
Powder the spices. Keep aside.
In a bowl add chopped onion, flour, salt, butter, chilli powder,
powdered spices, ginger and garlic paste and mix well. You want a very thick
dough. Add a little water if needed. The dough will not be too tightly packed
like chappati dough.
Heat oil in a skillet and when oil is hot, reduce heat to medium.
Take a fistful of dough (remember to not press down on the dough in your fist
too hard) and with your thumb and pointing finger drop little dough balls (need
not be round) into the skillet. Fry until brown.
