Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Serves: 8 namkeens
For the dough:
- Plain flour (Maida): 1 cup
- Semolina (Sooji): 1 tablespoon
- Ghee / Oil: 2 tablespoons
- Carom seeds (ajwain): 1/2 Teaspoon
- Black Pepper powder (Kali mirch): 1/2 Teaspoon
- Salt: 1 Teaspoon
- Water: as required
- Oil to deep fry
- Mix maida, sooji, 1 tablespoon oil, carom seeds, kali mirch powder and salt very well. Using water, knead a hard dough. Cover it with a wet cloth and leave it for 5-10 minutes.
- Knead the dough again and then divide the dough into 8 equal portions.
- Roll each portion into ball.
- Take a ball and roll in to a 2-3-inch diameter circle.
- Apply little oil on half portion and then fold gently it to make half-moon.
- Then apply oil on the half-moon and then fold it again to make a triangle.
- Press the triangle lightly.
- Prick with a fork 2-3 places to prevent it from puffing while deep frying. (You may seal 1 of the holes with a clove (laung)).
- Heat oil in a pan. In medium flame, fry both sides of the namkeen evenly till golden brown and crispy
- Take out the namkeen on a kitchen napkin.
- Serve hot or let it cool completely and store it in an air tight container. It says good for 5-6 days.