This snack is good to take along when travelling. It makes really a good munching item that can be have at any time of the day or as a mid-night snack with tea or other beverages.
(Gur Pare Recipe)
Preparation Time – 10 Mins
Resting Time – 20 Mins
Cooking Time – 20 – 25 Mins
• Refined flour – 1 Cup
• Whole wheat flour – 1 ½ Cups
• Semolina (Sooji/Rawa) – 2 Tbsp
• Carom seeds (ajwain) – 2 Tsp
• Clarified butter (Ghee) – 3 Tbsp
• Salt to taste
• Water to knead the dough
• Oil for frying
• In a mixing bowl add refined flour, whole wheat flour, sooji, salt and ajwain. Mix well.
• Add ghee and mix thoroughly with the flour mixture rubbing between your palms. You should get breadcrumbs like texture to get the required crunch.
• Start adding water gradually to knead the dough. The dough should be firm.
• Cover the dough with a wet kitchen towel and let it rest for about 20 mins.
• Knead the dough again to smoothen it.
• Make medium sized balls from the dough.
• Dust the flour on a rolling surface and roll the ball into a circle (roti) having ½ a cm thickness.
• Cut the roti into equally sized squares using knife.
• Heat the oil in a wok (kadai) to deep fry.
• Deep fry them into medium hot oil on a low flame. Drain on an absorbent paper.
• Serve as a snack. After cooling you can store them into air tight container and preserve for about 15- 20 days.
Tips and Tricks –
• Adding ghee or oil to the flour makes it crispier yet soft from inside. Ghee gives better flavour.
• Cook on low flame so that it doesn’t remain uncooked from within.