Ingredients
- cups maida (plain flour)
- 1/4 cup rice flour
- 2 tbsp. rice flour
- separate 1/2 tsp. omam seeds
- 1/2 tsp. turmeric powder
- 1/5 tsp. asafoetida powder
- 2 tbsp. oil
- 2 tbsp. ghee
- Salt to taste
- Some dry flour for dusting
- Oil to deepfry
Method
Mix together plain flour and 1/4 cup rice flour. Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well. Add enough water to make a not too soft pliable dough. Take a pingpong ball sized lump, shape into ball, roll. While rolling use dry flour for dusting. Roll into a large chappati. Apply ghee on top with back of spoon. Sprinkle some rice flour all over. Starting from one end, roll into a tight swiss roll. Cut into 3/4" to 1" thick slices. Take one, roll over it lightly once or twice only. The pudi should just flatten enough to stay together. Do not roll to make thin again. Place on a clean cloth, to dry a bi. Keep aside. Repeat till all dough is over. Heat oil in a heavy frying pan. Let in few pudis at a time in hot oil. Fry on med. To low flame till very lightly golden. Flip sides and repeat above. Drain and keep aside to cool. Cool completely before storing.