Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Place 2 1/4 cups (280 g)
- atta flour and a pinch of salt in a large bowl
- Rub in 40 g (1 1/3 oz) ghee with your fingertips until fine and crumbly.
- Make a well in the center and gradually add 3/4 cup (185 ml) cold water to form a firm dough.
Directions
Turn onto a well-floured surface and knead until smooth.
Cover with plastic wrap and set aside for 40 minutes.
Divide into 10 portions. Roll each on a floured surface to a 13 cm (5 inch) circle.
Brush lightly with melted ghee or oil.
Cut through each round to the center and roll tightly to form a cone shape, then press down on the pointed top.
Re-roll into a 13 cm (5 inches) circle again.
Cook one at a time in hot oil or ghee in a frying pan until puffed and lightly browned on both sides.
Drain on paper towels. Makes 10.