In a large mixing bowl take Flour, Rawa, Salt, Carom Seeds and Ghee.
Crumble and mix well making sure to form a moist flour and flour holds a shape.
Add water and knead the tight dough as of pooris.
Cover with a damp cloth and rest for 30 minutes.
Knead again to form a smooth dough.
Roll each portion into 2 inch diameter and prick them with fork at equal intervals.
Or else, Roll using chapathi roller to a thin sheet. Then cut small circles using a lid cover. Then prick holes with fork to avoid puffing up while frying.
Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue , cool down and then store in airtight container.
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