- Yield : 12
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 55m
A great side dish to every curry.
- 1 cup(s) wholemeal flour
- 1/2 cup(s) plain white flour
- 1/2 teaspoon(s) chilli powder
- 1 teaspoon(s) cumin seeds
- 1/2 cup(s) warm water, approximately
- 1 oil for deep frying
Sift flours and chilli into medium bowl, stir in seeds. Make well in centre, stir in enough water to mix to a soft dough.
Turn dough onto lightly floured surface, knead until smooth, cover and stand 10 minutes.
Divide dough into 12 portions. Shape each portion into a thin sausage about 1cm x 6cm. Coil sausages, flatten with palm of hand.
Roll flattened coils on floured surface into rounds about 10cm in diameter.
Deep-fry rounds in hot oil, turning once, until golden brown and puffed. Drain on absorbent paper.