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Khus Khus Crunch Munch

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Description Edit

Khus Khus Crunch Munch

Khus Khus Crunch Munch

Ingredients Edit

Directions Edit

Sieve gram flour and sooji. Dissolve the asafoetida in 1/2 tsp of water. Add all the dry ingredients, oil, asafoetida and mix well. Knead into a stiff dough using yogurt. Make long cylindrical rolls of the dough and keep aside. Boil water in a pressure cooker. Put the rolls in it and cook under pressure for one whistle. Remove and let them cool. Then cut into 2" long pieces and roll the into the remaining poppy seeds. Coat evenly. Cut them into halves again lengthwise. If desired, you can cut the coated cylindrical roll into 1/2 inch thick slices. Heat oil in a pan and fry them on medium heat till crisp and light brown.

Serve with tea.

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