Description

Ingredients

• 🌾 All-purpose flour: 360 g (3 cups / 12.7 oz) gluten Original: 🌾 All-purpose flour: 360 g (3 cups / 12.7 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz) Original: 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🍬 Sugar: 8 g (2 tsp / 0.28 oz) Original: 🍬 Sugar: 8 g (2 tsp / 0.28 oz)
• 🥄 Baking powder: 3 g (½ tsp / 0.11 oz) Original: 🥄 Baking powder: 3 g (½ tsp / 0.11 oz)
• 🥛 Plain yogurt (room temp): 120 g (½ cup / 4.2 oz) dairy Original: 🥛 Plain yogurt (room temp): 120 g (½ cup / 4.2 oz)
• 🥛 Milk or water (lukewarm): 150–170 ml (⅔–¾ cup / 5–6 fl oz) dairy Original: 🥛 Milk or water (lukewarm): 150–170 ml (⅔–¾ cup / 5–6 fl oz)
• 🧈 Neutral oil or melted ghee (for dough): 15 ml (1 tbsp / 0.5 fl oz) dairy Original: 🧈 Neutral oil or melted ghee (for dough): 15 ml (1 tbsp / 0.5 fl oz)
• 🌾 Fine semolina (sooji, optional for structure): 20 g (2 tbsp / 0.7 oz) Original: 🌾 Fine semolina (sooji, optional for structure): 20 g (2 tbsp / 0.7 oz)
• 🛢 Neutral oil for deep-frying

Preparation

• Make dough: Whisk flour, salt, sugar, baking powder (and semolina if using). Add yogurt, then milk/water gradually with oil to form a soft, slightly tacky dough.
• Knead & rest: Knead 8–10 min until smooth. Cover and rest 60–90 min (dough relaxes and puffs slightly).
• Portion & roll: Divide into 10–12 balls. Rest 10 min. Roll each to 14–15 cm (5½–6 in) rounds, 3–4 mm thick; keep covered so they don’t dry.
• Fry: Heat oil to 185–190°C (365–375°F). Slide in one round; gently splash hot oil over the top — it should puff in 5–7 s. Flip and fry 10–15 s more to pale golden. Drain on a rack.
• Serve immediately with Chole (chickpea curry) or any curry and pickle.

Total Time

Nutritional Value

Advice

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