Oven-Baked Crisp Cauliflower

D loves cauliflowers, as I’ve already mentioned here. I tend to pick it up whenever I come across a fresh one in the market. And apart from D’s trademark Aloo-Gobi dry, which he makes to perfection, I like try out other different varieties. A pulav with Gobi was great - got some messages from friends who tried it and liked; A starter, Gobi 65 was awesome too, but of course involves a bit of work and also more oil. I do add these little florets along with other veggies in many other items as well, but wanted something easy and with little effort. And of course with lesser oil too. Something using the oven to do the time consuming job??

A quick search yielded me a lot of recipes for oven roasted cauliflower and I figured it is a very adaptable recipe. One can play around with the ingredients as much as one wants, to get different varieties… And here’s what I tried. I made it twice in two weeks and do check the notes for variations.

The pics do not do any justice to the dish, I know - can’t help much till the Sun decides to grace us here in Scandinavia!

Happy Baking!!

Oven Roasted Cauliflower

Preparation Time: 10 min

Baking Time: ~30 min

Serves: 4

Ingredients:

Cauliflower - 1 medium, cut into medium size florets

Oil - 1/4 Cup; I use olive oil (See Notes)

Cornflour - 1-2 Tbsp

Besan / Chickpea flour - 1 Tbsp (Optional)

Red Chili Powder - 1 tsp

Jeera / Cumin powder - 1/4 tsp

Turmeric Powder - 1/4 tsp

Hing / Asafetida - 1/4 tsp

Salt - As per taste

Method:

• Preheat the oven at 200 deg C. Line and grease a big baking tray.
• Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.
• In a bowl combine all dry other ingredients and whisk well.
• In a large bowl, take cauliflower florets and pour oil over it, mixing well
• Now add the dry mixture over the cauliflower while tossing it well, to coat all the cauliflower pieces well with the mixture.
• Spread it evenly on a greased baking sheet.
• Roast the cauliflower for 25 minutes, tossing it once around 15 minutes.
• To get a crispy texture, turn the oven switch to broil mode for 3-5 minutes, again tossing once in between.

Notes:

• Using this method, a bunch of varieties can be prepared, with a mix of different herbs and spices and varying the amount of flour.
• I once tried using a bit more of besan and using a bit of yogurt as well to make crispier fritters. The additional spice used was garam masala.
• Quantity of oil can be reduced by using a bit of yogurt
• Can try out with Italian herbs as well.

This post is for the Bake-A-Thon event by Champa. These are the other co-bloggers baking with me... 
Champa, Srivalli Jetti, Priya Suresh, Veena Krishna Kumar and Preeti Deo.

Baked Nippattu

So this was the second item I sent home with the friend travelling. Something savory is sure to please my in-laws’ palette and deep frying was not my thing that day. So baked nippattu, it was.

Nippattu is a savory, crisp disc like snack, traditionally deep fried. And of late the Iyengar bakeries in Bangalore do have the baked version as well. And they are equally relished at home. 

There are so many nippattu recipes around, but I was looking to make the Iyengar bakery version. So tried out this recipe and it was pretty close. May be a little more fat would have made it exact the same, but it was crispy never the less.

Here’s the recipe…

Baked Nippattu

Preparation Time: 15 min

Baking Time: ~30 min

Makes: About 30

Source: Multiple sites on net with my own adaptations

Ingredients:

All Purpose Flour / Maida – 1 Cup

Wheat Flour – 1 Cup

Baking Soda – 1 tsp

Onion – 1 big, finely chopped

Green Chilies – 2 or 3, finely chopped (adjust acc to taste)

Fresh Coriander Leaves – a handful, finely chopped I omitted this and added curry leaves

Sesame Seeds - 1 Tbsp

Roasted peanuts - 1/4 Cup

Salt – 1 tsp

Sugar – 1 tsp

Oil – ½ Cup

Warm Water – ¼ Cup

Method:

• In a wide bowl, add the flours, salt, sugar, sesame seeds and baking powder. Mix well.
• If using peanuts and curry powder, run them in mixie once to crush coarsely. Add to the flour mixture
• Now add the finely chopped onion, green chilies, and coriander leaves. Mix well.
• Add the oil and mix again, until the oil is well incorporated.
• Now add water little by little and knead into smooth dough.
• Cover with a damp cloth and rest the dough for about 30 minutes.
• Preheat oven to 160 degrees C.
• Pinch out lime-sized ball out of the dough.
• Place it between 2 thick plastic sheets and roll it with rolling pin, to make about 4” diameter circles
• To form neat circular discs, use a stainless steel lid of suitable size, and cut out the flattened dough.
• Gently remove this disc on to a greased baking tray.
• Continue with the remaining dough in a similar way.
• Poke the discs with a fork to avoid fluffing up.
• Bake for 15 to 20 minutes, flipping once after 10 minutes. I used two plates at once and mine took about 23 minutes.
• Cool completely and store in airtight containers.

Notes:

• Roll out discs of uniform thickness for uniform baking
• If using multiple trays, flip the trays once in between

This post is for the Bake-A-Thon event by Champa. These are the other co-bloggers baking with me... 
Champa, Srivalli Jetti, Priya Suresh, Veena Krishna Kumar and Preeti Deo.

Falafel - The Middle Eastern Fritter

Falafel – a deep fried, Middle Eastern fritter, made of chickpeas and some herbs and spices. Crispy outside, softer inside, full of flavors and deep fried! Whats not to like it, taste wise? Yes, you must sometimes forget about the amount of oil needed for deep frying if you want to enjoy some of the great foods. It is OK occasionally!

I was almost dreaming of these Falafels, till I finally decided to make them. So planned it along with the Hummus, so that the chickpeas can be cooked together. And the hummus does make a good dip for the falafel as well. Though these can be had by themselves as well.

Well, it is almost like our pakoras, vadas and bondas – all these look like cousins to me. With some variations in main ingredients, and the method of preparation. Of course each region uses the herbs, spices and other ingredients easily available in that region and that makes the difference.

So here's the recipe. BTW, the fat-stingy me tried to bake these as well, and also shallow fried a batch. But honestly, I was not very happy with the results. So I'd suggest you to make it occasionally, but please do deep fry them. Indulging occasionally is alright!

Falafel

Preparation time: 20 min

Cooking time: ~30 min + 20 min

Serves: 4

Ingredients:

Dried chickpeas or garbanzo beans - 1 cup

Onion - 1 large, chopped

Garlic - 2 cloves, chopped

Fresh parsley - 3 Tbsp, chopped

Coriander - 2 Tbsp, chopped

Cumin - 1 tsp

Chickpea flour / Besan - 2 Tbsp

Salt to taste

Green chilies - 2-3, optional - only if you need an extra heat

Pepper to taste

Oil for deep frying

Method:

• Soak dried chickpeas in cold water overnight. Omit this step if using canned beans. 
• Drain chickpeas, and cook in fresh water in a pressure cooker till cooked soft
• Drain and allow to cool for 15 minutes 
• Combine cooked chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.
• Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. 
• Add flour to make the consistency that of a thick dough
• Form the mixture into small balls, about the size of ping pong ball and slightly flatten.
• Deep fry in oil until golden brown on medium heat.
• Serve hot with hummus or tahini as appetizer
• As a main course, stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper, and serve

Notes:

• Do not add water when mashing or grinding
• If the dough seems very loose increase the quantity of besan

Shankar PoLi / Shakkar Para

This is one easy and common sweet that I grew up with. Mom used to make these often for us kids, during festivals, during our holidays, for trips and so on. And most of the times we’d sit with her and help her with it. This is made by mixing a chapathi like dough, rolling it, cutting into diamond shapes and deep frying. 

Our part of the work would be cutting the rolled dough and lifting them off the rolling board… it was fun! And as soon as the fired ones are out of the oil, we’d let it cool a bit and pop them into our mouths, while helping for the next batch!

They are crispy, and the sprinkled sugar adds a nice taste. They do stay fresh for a couple of weeks, that is if we let them stay that long! Works well if you need something to make in a large scale as well.

So here’s Shankar Poli and wishing you all a

Happy Deepavali / Diwali!

Shankar PoLi / Shakkar Para

Ingredients:

All Purpose Flour / Maida - 2 cups
Hot oil / Ghee - 1-2 Tbsp
Sugar - 3 Tbsp

Salt - 1/4 - 1/2 tsp - I’d suggest not to skip this - Salt brings out the other tastes well

Oil for deep frying
Powdered sugar to sprinkle on top (optional)

Method:

• Mix all the ingredients except the oil kept for deep frying, in a bowl.
• Prepare a firm and tight dough with using water and keep aside for 10-15 mins
• Divide the dough into 4 equal portions and roll out each portion by dusting very little flour thicker than a chapathi.
• Cut the rolled out dough into small diamond shapes using a sharp knife or a pizza cutter.
• Heat oil in a pan and deep fry the cut out dough in medium heat till golden brown.
• Drain it on absorbent paper, and sprinkle with some powdered sugar. I used some vanilla sugar that I had.
• Repeat with the rest of the dough.
• Allow to cool and store in an air tight container.
• It stays fresh for a couple of weeks 

Notes:

• Addition of ghee/hot oil while making the dough gives the snack a crisp texture.
• Can make a savory version of it too

Modaka, Karigadubu for Ganesha Chaturthi

Gowri-Ganesh festivals are one of the biggest in our households. Preparations at home start more than a week ahead. For Ganesha who apparently is a food lover, there will be varieties and varieties of snacks prepared, mainly deep fried ones. And all these get done for neivedya, for offering to God, which means it is done before even having breakfast, soon after a bath, in fresh clothes, without tasting them. They are prepared and kept away, out of reach till the Ganesha arrives! The house will be smelling heavenly with all the goodies, but yet, everyone knows they won’t get it!

One of the years, when they had a lot of energy my parents had made 21 kinds of goodies for this Elephant God, 21 being his favorite number! And at in-laws’, it is usually a big huge box full of chakli, kodubale, thenkolalu, etc along with of course Kadubu and modaka. And these will be distributed among relatives and friends too...

This is the first year that we are celebrating festivals by ourselves, and kind of missing home and all the festive spirit. To make up for a part of it, we both made some Modaka and Karigadubu and have kept it away on the top shelf… Just waiting for Ganesha tomorrow to have a first taste or rather sight of it, before we indulge in them :)

Wishing you all a very happy Gowri-habba and Ganesha Chaturthi… Enjoy all the goodies you make, and work out a lil more :D

Here is how to make kadubu/modaka…

Ingredients:

For the dough:

1 cup Maida/All purpose flour

¼ cup Chiroti Rava(fine Semolina)

Salt - ¼ tsp

1 tbsp hot Oil / Ghee

For stuffing:

Grated dry Coconut / desiccated coconut - ½ cup

Sugar - ½ cup, powdered

2-3 Cardamoms

Oil,for deep frying

Milk - a couple of tsp, for brushing the edges for sealing

Method:

Dough:

• Mix maida, rava, salt and oil and add enough water to form a stiff dough. It should be stiffer than the regular chapathi/poori dough
• Keep covered with a wet cloth for ½ an hour
• After half an hour, knead the dough well until it becomes soft and pliable

Filling:

• Peel and rush the cardamom seeds to powder
• Mix with the grated coconut and sugar

For Kadubu:

• Make small balls from the dough and roll it out to very thin oval shapes of 4-5" length and about 3” width.
• Spread about 2 tsp of the filling in the middle, making sure to leave a gap of ½ inch around the edges
• Dip a finger in the milk and brush the edges
• Now, fold lengthwise, and seal the edges tightly, by pinching it. Make sure to seal it right, else it opens up and messes the oil while frying

For Modaka:

• Take smaller balls of the dough and roll it out to thin circles of about 3-4 inches diameter
• Spread about 1-2 tsp of the filling in the middle, making sure to leave a gap of ½ inch around the edges
• Dip a finger in the milk and brush the edges
• Now, bring the edges together, gathering it on top and pinch them together.

Frying:

• Heat oil in a thick frying pan/ kadai over medium flame.
• When hot enough, reduce the heat to medium and drop 3-4 at once into the oil and fry them till crisp and golden in color
• Drain them on a paper napkin.
• Store in airtight container when cooled. They remain crisp for 4-5 days.

Notes:

• The dough for the outer layer should be mixed stiff which gives crisp kadubu.
• Make sure to seal the edges well

Gobi 65 - Spicy Cauliflower Fritters

Gobi or cauliflower is a relatively new vegetable for me. Though I knew very well about it, neither mom nor MIL brought it home and cooked with it. For some reason, it had hardly made into our kitchens. My first encounter with this vegetable had been in the form of Gobi Manchurian in some chat shop in Bangalore, almost when I was in college and started eating out with friends occasionally.

Prior to that, as a kid, I had seen the Gobi manchurian in some wedding menus loaded with artificial colors making it look bright red. And funnily enough, I had believed it was some non-vegetarian item and had always been scared to even try it! And if there were florets of cauliflower in other dishes like pulav or so, I’d promptly keep it aside and finish with the rest of the dish, not bothering to even taste it!

It was after wedding that D introduced me to this beautiful vegetable in restaurants, and also got it home once, but again, as there were many non-takers for it at home, it didn’t become a regular. It remains one if D’s favorite veggies and I’ve started buying it here and experimenting it in various dishes. One such was this Gobi 65 and he loved it, so did I :)

It is flavorful, crispy, spicy and makes a good starter or as a side dish to some Chinese based menu like Fried Rice or Noodles. Here’s the recipe…

Gobi 65 - Spicy Cauliflower Fritters

Preparation time        : 15 min plus marinating time

Cooking time               : 30 min

Serves              :  4

Adapted from : Monsoon Spice

Ingredients:
Cauliflower - 1 medium, florets separated
Onion - 1 medium, finely chopped
Garlic cloves - 2-3 large, thinly sliced
Green chilies - 1-2, chopped fine; adjust as per taste

Capsicum/Bell Pepper - 1 or 2, cut into 1 inch squares
Coriander Leaves - 2 Tbsp, finely chopped
1 tbsp Oil
Soya Sauce - 1Tbsp
Oil for deep frying

For Batter:
Maida/All Purpose Flour - ½ cup
Corn Flour- 2 Tbsp
Red Chili Powder - 1 tsp, adjust acc to taste)
Garam masala powder - 1 tsp

Ginger-Garlic Paste - 1 tsp
Salt to taste
Water

Method:

• Semi cook the cauliflower
• Boil some water in a large pot
• Wash cauliflower florets under running water and transfer them to the boiling water.
• Cook it for 5 minutes till they are half cooked
• Drain all the water by passing through colander and run these cauliflower florets under cold water to stop cooking process. Keep it aside till needed. 

Batter:

• Take all purpose flour and corn flour in a mixing bowl and add all the ingredients for batter and mix well.
• Now start adding little water at time and keep mixing with a whisk to get thick batter of pouring consistency.
• Adjust the seasoning and spices according to your taste and add the cauliflower florets to it. Mix them well so that each floret is coated well.
• Cover it and let it marinate for at least 3-4 hours to build up all the flavors. If you’re pressed for time, even half an hour should do. 

Deep fry:

• Heat oil in a kadai or frying pan.
• Drop the florets into oil, one at a time, and fry them till golden brown in color in batches of 4-5, depending on the size of your pan.
• Place them on a paper towel to remove excess oil.
• Repeat for the next batch and deep fry them till golden brown and crisp.  

Assemble:

• Heat about a tbsp of oil in a pan and add thinly sliced garlic and chopped green chilies to it.
• When it starts to turn light golden, mix in finely chopped onions and cook till they turn translucent.
• Next add bell pepper pieces and toss them for a minute or two. Mix in soya sauce, if using, and toss them for a minute.
• Add deep fried Gobi 65 and mix them well.
• Turn off the stove and mix in finely chopped coriander leaves.
• Serve this delicious Gobi 65 as a side dish along Veg Fried Rice or Noodles or as a starter

Notes:

• Mix in the fried gobi with the other stuff just before serving to retain the crunchiness; else it may get soggy

Nucchinunde - Steamed Lentil Dumplings

Nucchinunde is a traditional Karnataka snack, dumplings of lentils and coconut and steamed and served with coconut chutney. These are quite healthy as they are steamed and filled with proteins from the lentils.

They can be made with toor dal, chana dal or a combination of these. Sometimes moong dal can also be mixed. A bit of coconut is added too, to enhance the taste. Greens like mint, coriander and curry leaves add a nice flavor. Spinach can also be added to add more nutrition.

These can be made in a steamer or in an Idli stand. If you don’t have one, you can even make a temporary fix by boiling water in a big vessel and keeping these in another small container/plate (raised in height by keeping another bowl or so below) and covering with a plate. This time, since I didn’t have proper equipment, I used my bundt pan to steam these dumplings!!

These taste awesome fresh out of the steamer, but can also be reheated and eaten. A dollop of ghee adds to the taste, along with a coconut chutney as accompaniment. They taste good cold too. Can be had as a snack or for breakfast too.

Nucchinunde - Steamed Lentil Dumplings

Preparation time        : 15 min + soaking time of 3-4 hrs

Cooking time               : 15 min

Serves              :  4

Ingredients:

Chana dal - ½ cup

Toor dal - ½ cup
Split Moong dal - 1/2 cup

Green chilies   - 2-3

Coconut           - ½ cup, grated

Salt                  - ¼ tsp or as per taste

Curry leaves    - 2 sprigs

Coriander        - 2 Tbsp, finely chopped

Mint/Dill/Spinach - ½ cup, finely chopped; Optional; I used mint

Oil - just a few drops for greasing the pan

Method:

• Soak the lentils for 3-4 hours or overnight
• Drain completely and wash it a couple of times thoroughly. Soaked dals have a strong smell and washing is very important
• Grind the dals with all other ingredients into a very coarse mixture, in pulse mode. Do not add any water; And do not make it into a fine paste
• Mix in chopped greens if using
• The mixture will be wet enough to hold shape when made into dumplings
• Take TT-ball sized portions of the dough and press it a bit and make into dumplings; usually they are made in cylindrical shapes
• Arrange the dumplings in the greased container of a steamer and steam it for 10-15 minutes till it is just about dry and cooked.
• Serve piping hot or warm with a spoonful of ghee and some coconut chutney… Bliss!! 

Notes:

• Can use only one kind of dal or a combination of any of the three in any proportion; each has a slightly different taste and texture
• I again stress on not grinding to a fine paste; it makes the dumplings hard

Sending these to Akila's event here.

Arvi (Taro Root) Cutlets - Guest post by Sandhya

Today's post is a guest post from an old friend of mine - Sandhya Pradeep. She was my classmate in college and a smiling, calm, friendly girl. Of late she had been posting a lot of wonderful food pictures on Facebook and i was kinda impressed. When I asked her to start a blog, she didn't quite make up her mind. So I asked her to at least make a nice post for my blog, from her big collection of recipes. She immediately obliged and here is the recipe she sent about a week ago. Since I was on a vacation, I took time to post it, and now here it is for you!

Over to Sandhya...

Recently Sumana asked me to write a guest post for this delightful blog filled with delicious recipes. I was excited and started digging through my personal collection of recipes and found this one – Arvi cutlets an absolute favorite of mine.

When we think of cutlets, the first thing that comes to our minds is the regular potato cutlet. I have substituted taro roots for potatoes thereby making this snack a light, healthy and guilt-free alternative.
It is both quick to prepare and packed with authentic Indian zest.

I thank Sumana for inviting me to be a part of this culinary rendezvous and hope the readers will enjoy trying this recipe as much as I did.

Arvi (Taro Root) Cutlets

Makes about 8-10 cutlets

Ingredients:
• Taro root (arvi, colocasia) – 7
• Onion – 1 medium-sized finely chopped
• Ginger- 1” grated
• Garlic – 4 large pods finely chopped
• Salt- to taste
• Green chilies – 2 finely chopped
• Red chili powder – 1 tsp or adjust to your spice level
• Chat masala – ½ tsp
• Garam masala – ¼ tsp
• Mint leaves – a handful finely chopped
• Coriander leaves – few strands finely chopped
• Turmeric – a pinch
• Corn flour – 2 tbsp or as needed for binding
• Oil for shallow frying.
• Lime juice – to garnish

Method:
• 1. Wash the taro root with skin and place them in the pressure cooker and pour enough water to immerse them. Cover the lid and pressure cook them with 2 whistles. Allow to cool.
• 2. Once cooled, drain the water and transfer it into a large bowl. Remove the skin of the taro root.
• Mash well using your palms.
• To this add onion, ginger, garlic, salt, green chillies, red chilli powder, chat masala, garam masala, mint leaves, turmeric, coriander leaves and mix well.
• Add cornflour and mix.
• In a shallow pan heat 3-4 tsp oil. Swirl the pan so that the entire pan is coated with oil.
• Lightly oil your palms. Pinch off a lime-sized ball of the mixture and flatten it using your palms to form a round patty.
• Place the patties in the pan and drizzle oil and cook both sides until it turns golden to dark brown color.
• Remove onto a plate. Squeeze some lemon juice on top and serve with tomato ketchup.

Notes:
• The patty should not be too thick as it needs to be cooked evenly.

Thank you so much Sandhya, for a wonderful post for my blog.... I'm sure we'll all try your recipe and enjoy...

Dhokla

Why am I not blogging regularly? Hmm.. no excuses, but just that there are too many things on plate currently. And lot of travel also during this time of the year, and hardly any time to catch up with a lot of activities.
Had made this Dhokla sometime ago but wasn’t able to post it immediately. The vegetable decoration was made by D’s aunt who had visited that day, who is a big food enthu, and teaches me at least one new recipe every time she visits us :)
I found too many variants of this Dhokla, and then tried this one below.... it was good enough.

Dhokla

Preparation time : 5 min Cooking time : 15 min Serves : 5-6 Ingredients: Gram flour / besan - 1 cup Sour Curds - ¾ cup Salt - ½ tsp or as per taste Sugar - ½ tsp, vary as per required taste Yellow food color/Turmeric - 1 pinch Lemon juice - 1-2 tsp, as per taste For Tempering: Cooking oil - 1 Tbsp Curry leaves - A few sprigs Mustard seeds - 1 tsp Green chilies - 3-4, slit Asafetida - a pinch, powdered Coconut - 1 Tbsp, grated Coriander leaves - 1 Tbsp, chopped Method: • Mix gram flour in curds and keep aside for 30 min • Boil water in a steamer and grease the tin and keep ready • After 30 min, add salt, sugar, soda, color if using and mix • Add water if necessary to get a idli batter consistency • Add a packet of eno/fruit salt (abt 1 tsp) and immediately pour the mixture to the prepared tin • Steam for 15 to 20 minutes on medium heat • Once done, allow to cool for a couple of minutes Tempering • Pour lemon juice over the dhokla • Heat the oil in a pan, add mustard and allow to splutter • Add curry leaves, slit green chilies, hing • Pour the tempering over the steamed Dhokla • Garnish with grated coconut and chopped coriander • Cut into cubes and serve with pudina chutney Tips n Tricks: • One of the recipes told to keep the mixed flour for a couple of hours, I tried without any waiting time also, and the result was good • If you want a moist dhokla, add a few teaspoons of water and a little sugar to the lemon juice

Instant KodubaLe - Crispy, spicy deep fried rings

‘KodubaLe’ is a traditional Karnataka snack that requires a lot of preparation for the flour, and an elaborate process. It requires precise quantities of ingredients, lest you mess it up!
However, this version presented here is an instant one, and is quite different from the traditional one. It has a sour tinge in taste, due to use of curd. I t can be prepared easily, without much process and preparation..... And it gets over fast too!

Instant KodubaLe

Preparation time : 15 min Cooking time : 20 min Makes : 25-30 Ingredients: Rice flour - 2 cups Split moong dal - ¾th cup Sour curd - 2 cups Water - 2 cups Coriander - 1 Tbsp. finely chopped Green chilies - 5-6, finely chopped Salt - ½ tsp, or as per taste Cooking Oil - to deep fry Method: • In a heavy bottomed pan, boil water • Add salt and curd and let boil • Add chopped coriander, green chilies and split moong dal and let the moong dal cook slightly • Now add rice flour and continuously stir, avoiding lumps • Cook for a couple of minutes more. The resulting dough should be similar to that of papad dough - soft, but non sticky • Take a small portion of the dough and knead slightly. Take small lemon sized balls and roll a stick out of it. Use oil to smear your hands with, if it feels sticky • Now close in the rolled stick into a circle, to form a small bangle sized ring • Repeat the same with rest of the dough • Meanwhile heat oil in a skillet and deep fry 8-10 at a time in medium heat • Turn it over a couple of times, ensuring the rings are evenly done into golden brown color • Remove from oil, drain on a kitchen towel and serve hot/warm • If you want to store it for later, keep it open and allow to cool completely, before you put it into an airtight container Tips n Tricks: • To avoid your palms getting burnt while kneading the hot dough, fill it in thick polythene and cover it in a towel / thick cloth and knead it over it. This way a smooth and soft dough will be ready in a jiffy Variations: • Chopped onion, ginger can be added to the dough; but this variant cannot be stored and should be consumed on the same day or the next