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Published on 02 Apr 2012 | over 6 years ago

For liquid
Half Cup Tamarind
2 tea spoons cumin seeds
1 tea spoon whole black pepper
1 tea spoon black salt
1 tea spoon ajwainl seeds
1/4 tea spoon Tatri / citric acid
1/2 tea spoon dried ginger powder
‎for dough
1 cup fine semolina flour
2 table spoons plain flour
1/3 tea spoon salt
To make the dough, mix the flours and salt. Add a little water to get slightly hard dough. Keep it covered in a wet cloth (muslin cloth) for 15 mins. .
roll out the dough very thinly and cut out small round shapes with the help of a bottle lid. keep them in a wet cloth so that they do not dry out. . . to fry them the oil must be mediun hot. Add one piece in the oil and press it from top. Fry on low heat for longer time to make them crispy.
Thanks to Zainab Riaz for written recipe
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