METHOD
OF PREPARATION
1. Mix chavli flour and salt. Add crushed ajwain
and mix. Add one tablespoon oil and just enough water and knead
into a stiff dough. Rest it for about ten minutes.
2. Pound the dough well, adding a little oil in
between, till it is smooth.
3. Divide the dough into eight equal portions.
Roll out each portion as thin as possible.
4. heat sufficient oil in a kadai. Cut one-inch
wide strips of the rolled out dough and deep fry till crisp. Drain
onto an absorbent paper.
5. Mix red chilli powder and chaat masala powder
and sprinkle over the fried strips when still hot.
6. Cool and store in an airtight tin. They will
keep fresh for least fifteen days.
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