250 g/8 oz/2 cups besan (chick pea flour)
125 g/4 oz/1 cup ground rice
2 teaspoons garam masala 2 teaspoons salt
1 teaspoon ajowan seeds
1 teaspoon cumin seeds, lightly crushed
1 teaspoon chilli powder (optional)
4 tablespoons melted ghee approx. 250 ml/8 fl oz/1 cup water
Sift besan and ground rice into a bowl and stir in the garam masala,
salt, ajowan and cumin seeds, and the chilli powder if used. Rub in
ghee, add water a little at a time and knead to a stiff dough, suitable
for pressing through a mould if you have one, or you may use a potato
ricer or hand shredder.
Heat sufficient oil for deep frying (it takes less in a wok or
karhai) and push dough through mould into the hot oil, not adding too
much at a time. Fry on medium heat until golden brown, lift out on
slotted spoon and drain on paper towels. Continue frying in batches
until all the dough is used up, replenishing the oil as necessary.
Cool completely before storing in an airtight container. More chilli powder and salt may be sprinkled over before serving.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)