Tuesday, 28 October 2014


Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6

1 cups besan/chickpea flour1 tbsp semolina
1 tbsp water or yogurt – add more if required
1/8 tsp baking soda
1 cup chopped methi leaves
1 tsp powdered sugar
1/2 tsp salt or as per taste
1 tbsp oil
1 tsp white sesame seeds
1/2 tsp turmeric
1/2 tsp coriander/dhania powder
1/2 tsp cumin/jeera powder
1/4 tsp red chili powder
1 tbsp lemon juice
1 tbsp ginger and green chili paste
oil for frying
  1. Mix all the ingredients  and make a smooth dough and keep aside for 15-20 minutes.
  2. Make small elongated cylindrical rolls.
  3. Heat water in a pan and keep a greased steel strainer over it so that the water does not touch the strainer and keep the rolls on the strainer and cover it with lid.
  4. Let them cook for 10-12 minutes and then switch of the gas now let the rolls get cool.
  5. Or Boil plenty of water in a pan and cook the rolls in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside to get cool and dry.
  6. Now cut slices out of these rolls and deep fry them in hot oil till golden brown in color.
  7. Drain on kitchen paper towels.
  8. Serve hot with some chutney or tomato sauce.

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