Pair these crispy treats with a hot cup of masala chai, curl on the couch and unwind!

• Ingredients:

• 1 cup (250 mL) Golden Temple^® No. 1 Fine Durum Atta Flour
• 2 tbsp (30 mL) semolina (sooji)
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) ajwain (caraway seeds)
• 2 tbsp (30 mL) Vegetable Oil + 3 cups (750 mL) for deep frying
• ⅓ cup (75 mL) water

• Method:

• Mix dry ingredients in a large mixing bowl. Add oil. Mix by rubbing small portions between palms until oil is mixed well. Slowly add water. Use hands to bring everything together.
• Knead 8-10 minutes into stiff dough. Divide into 15 parts.
• Use hands to roll into balls. Gently press between palms to form flat circles. Poke gently with a fork.
• Heat oil in a wok or fryer on medium heat, about 300°F (149°C). Deep fry until golden, about 5 minutes.
• Store in airtight containers until served. Serve with lemon or mango pickle.

• Tip:

• Make sure oil is not smoky hot for deep frying. Cook on medium low heat for crisp mathris.