Ingredients | Quantity |
Low Protein Flour | 150 g |
Water | 150 ml |
Cumin/ jeera | 2-3 tsp |
Red chili powder | 2-3 tsp |
Curry leaves | 4-6 |
Salt to taste | |
Oil for deep frying |
Method:
- In a bowl take the measured amount of Low Protein Flour
- Boil the water in another vessel
- Once the water starts bubbling, add the flour, stirring it well to avoid lumps
- Within 3-4 minutes mixture will start becoming thick
- Transfer the mixture to a separate bowl
- Add jeera, chili powder, curry leaves and salt to taste
- Knead the dough, take a lemon-sized ball of dough and roll into a thin disc or circle
- Cut the rolled dough into approximately 1/2-inch-wide and 3-inch-long strips
- Deep fry over medium low flame till golden brown
- Drain on a kitchen paper and serve
Nutritional Information | |
Nutrients | One Namak Para 5 (g) |
Energy (kcal) | 18 |
Carbohydrates (g) | 4.01 |
Protein (g) | 0.27 |
Fat (g) | 0.06 |
Dietary Fiber (g) | 0.40 |
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