Chef/Owner Alka Kanoujia
India House, www.indiahousenorthampton.com, Northampton, MA
- 3 cups Whole wheat flour (sifted)
- 1 cup lukewarm Water
- a pinch Salt
- 2 Tbsp. Oil
- a pinch Carom seeds
- 5 cups Frying oil
Utensils: wok, slotted spoon, rolling pin. Pre-preparation: In a wide stainless steel mixing bowl, spread 2 cups of flour and add all ingredients except water and frying oil. Mash and rub with your hands thoroughly until everything is mixed. Then add half of the water and gradually add more water as needed to form semi-firm dough. Then cut the dough in little rounds, press and roll in circular shape with rolling pin using a little bit of dry flour.
Preparation: Heat the oil to smoking point and lower it to medium high. Very carefully lower the rolled dough into oil and press it down gently with a wide slotted frying spoon quickly turn the other side and it should balloon up. Pull it out on the paper towels.