Ingredients:
1/2 cup of ground coconut (50 g)
1/2 cup sesame seeds (50 g)
1 cup of flour (250 g)
1 egg size M
1 teaspoon of salt
1 teaspoon hot paprika
1/3 cup sunflower oil or any regular oil (80 ml)
3/4 cup water (180 ml)
Curry leaves from 3 stems
3-4 red hot shatta peppers
Sunflower oil or regular oil for frying
preparation:
Grind the coconut in a coffee grinder to a soft texture
Grind the sesame in a coffee grinder to a powder
Chop the curry leaves and shatta peppers
Put all the ingredients in a mixer until getting a texture of soft and flexible dough
The water should always be added gradually, and you can always add more flour or water as needed
On a lightly floured surface, roll out the dough into a very thin sheet with a thickness of 2 mm
With a knife or pizza cutter, cut strips of 3-4 cm wide along the entire sheet of dough
Then cut 3-4 cm wide diagonals with the knife or the roller to form rhombus shapes
If you want to bake in the oven, place the rhombuses in a pan lined with baking paper at a distance of 1 cm from each other and apply oil to the rhombuses with a brush and bake in an oven preheated to turbo 180 degrees about 20 minutes, avoid over burning!
If you go on the fried version (its allowed once in a year! ) fry in deep oil until golden color.
remove from the oil to a paper towels or strainer and drain well
Cool well and keep in an airtight jar for up to a week
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