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Ingredients

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  1. 1 cup besan (gram flour)
  2. 1/2 teaspoon turmeric powder
  3. 1/2 teaspoon rock salt
  4. 1/4 teaspoon carom seeds (ajwain)
  5. Optional: 1/4 teaspoon asafoetida (hing)
  6. 2 tablespoons oil
  7. Water as needed to form a stiff dough

Method / Preparation

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  1. In a bowl, combine besan with turmeric, rock salt, carom seeds, and asafoetida.
  2. Add oil and gradually incorporate water to form a stiff, smooth dough. Knead well for a few minutes.
  3. Divide the dough into small portions and roll each into thin cylindrical shapes (approximately 1/4 inch thick).
  4. Cut the rolled dough into 3-4 inch pieces and press slightly.
  5. Deep fry the pieces in hot oil over medium heat until they become crisp and golden brown, then drain on paper towels.
  6. Serve warm with a squeeze of lemon or your favorite chutney.

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