Ingredients
Equipment
Method
- In a bowl, whisk flour, semolina, salt and garam masala for 30 seconds or until well blended.
- Drizzle in oil and whisk again.
- Add water, gradually, and mix with your hands forming a stiff dough. The dough should not be sticky.
- Wrap dough in plastic wrap and let it rest on the counter for 10 minutes.
- Divide dough into 8 balls. Press and roll each ball into a 3-to-4-inch circle. *see notes. Keep covered with plastic wrap.
- Heat oil for deep frying to 375F. Fry each piece of dough until puffed and golden, turning once.
- Transfer to a rack and immediately sprinkle with salt.
- Serve with your favorite dips, soups or stews or dusted with powdered sugar.
Notes
If the dough is sticky, coat rolling surface with a bit of oil. Do not add more flour.
