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.