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Besan - 2 ½ cups
Rice flour - 1 cup
Ghee - 1 tbsp
Soda - 2 pinches
Oil - to deep fry
Grind fine with water:
Red chillies - 6
Pepper - 1 tsp
Garlic - 7, 8 flakes ( optional)
Sieve both flours together.
In a big plate cream ghee & soda very well till the paste looks white.
To this add flours & salt.
Strain the chilli paste & add, mixing everything well.
Add enough water to get a soft dough.
Heat oil & keep the ‘ karasev jalli karandi” ( a special holed ladle used for this) above the oil.
Rub the dough on it so that long strands will fall into the oil.
Fry well & remove to a kitchen tissue.
Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.