Ingredients:
1 cup rice flour
1/2 cup besan or chickpea flour
1/2 tsp asafoetida
1-2 tsps chilli powder (or more!)
salt to taste
oil for deep frying
Method:
Heat oil in a wok.Sift the flour mixtures and combine well with the chilli powder,salt and asafoetida or Hing.Add water little by little to form a dough.If it is too watery add rice flour to adjust.
Apply little Oil or use a spray to the murruku maker .Use the Ribbon Disc and and squeeze the dough in the hot oil to make flat ribbon shaped pakkodas.Drain on to the paper towels. Let cool before storing them into the airtight containers.
Looks yummy. Btw thanksing for the Baclava..it was amazing..the last time I had that good a Baclava was in a Israeli restaurant in London. And I had been looking for that taste ever since.So thank you !Keep up the good work....you have talent
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