Sunday, October 31, 2010

Jeera shankarpalya

  • 1 cup plain flour / Maida
  • 2 tbsp semolina / Rawa
  • 1 tsp cumin seeds / jeera
  • 1 tsp carom seeds / Owa
  • 2 tbsp warm oil
  • Oil for deep frying
  1. Mix plain flour, semolina, cumin, carom seeds, salt and oil and make crumbly dough.
  2. Now add water and make dough (Consistency should be hard than chapati dough)
  3. Keep aside for 20-30 min to set. Cover with damp cloth.
  4. Make 2-3 parts.
  5. Roll into thin sheets and cut into small pieces
  6. Deep fry on low to medium flame, its takes around 4-5 min. (Don't rush when frying, if you fry on high flame it will not be crispy but it will become soft when cooled)
  7. Remove on Kitchen paper towel.
  8. When cold, store in air tight container.


  1. these collages are not very tempting, they give me idea on how to prepare.. can you put some closeup photos. For some of the receipes you have lovely photo's. I will try this receipe .. hope it works well. thanks again

  2. Thanks for suggestions will try to upload the photos soon. The recipe works well if you follow the recipe and don't hurry when deep frying , it will take time.

  3. Thanks for new photo's .. they are nice.. :)