Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Ghee | 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
- 5 cups (650 g / 1.4 lb ) wheat flour
- 1 tsp salt
- ½ tsp active dry yeast OR 1 tsp baking soda
- 2 tsp ghee
- 2 tsp sugar
- 1 cup (275 g / 9.7 oz ) yoghurt
Directions
Sift together the flour and salt.
Mix the yeast with ½ cup lukewarm water, and keep aside for 10 minutes.
Mix the ghee and sugar with the flour. Add the yoghurt and dissolved yeast or the baking soda. A little more lukewarm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well.
Cover it with a wet cloth and keep aside for 4 hours.
Heat the ghee in a frying pan .
Make the dough into small balls. Roll the balls out very thin.
Deep fry the dough in hot ghee until golden brown. The dough should puff up a lot and develop a large airy pocket inside.
Remove from the oil, and serve hot with channa or choley (chickpea curry).