1 cup Channa Dhal Flour;
Without Chile powder:
Jeera or Ommum seeds (half or three fourth of a tea spoon);
Salt to taste,
Asofatida powder 1/4 tea spoon;
Oil or Butter 2 tea spoons (heaped);
Oil for deep frying.
With Chile powder:
1 cup rice flour;
1 cup channa dhal flour,
salt to taste,
asafetida 1/4 teaspoon;
chillie powder half level tea spoon;
Oil for deep-frying.
Sieve the channa dhal flour, salt and rice flour, and to the sieved flour now add the butter or ghee, jeera or Cumin seeds, Asafetida powder, add warm water and mix to form a smooth dough.
Heat oil in a kadai, insert the disc with small holes into the press, fill the dough, holding it over the hot press with dough circular movements-let it look then turn and cook on the other side till golden brown, repeat with the rest of the flour. Remove and drain.
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