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Ingredientes
- 3 c. Gram flour
- 1/2 tsp Khar, (used in papads)
- 3/4 tsp Salt
- 1 pch Asafoetida, (1 to 2)
- 1/2 tsp Black pepper coarsely crushed
- 1/4 tsp Ajwain seeds
- 1/2 c. Oil Oil to deep fry
- 3/4 c. Water Ganthia maker
Direcciones
- Boil together khar, salt and water, until both dissolve.
- Take all remaining ingredients in a large plate.
- Rub oil well into flour.
- Pour the warm water and knead into soft dough.
- Use more plain water if required.
- Heat oil in a large frying pan.
- Hold perforated stand or possibly large spoon over oil.
- Take some dough with other hand and rub over spoon.
- Ganthias will fall into warm oil.
- Deep fry for 1 1/2 to 2 min, drain.
- Cold completely before storing airtight glass jar.
- Serve with tea, coffee, cool drinks, etc.
- Making time: 30 min
- Makes: 400g approx.
- Shelflife: 2-3 weeks
