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- 2 cups of gram flour
- 1/2 cup sooji
- 4 tbsp oil
- 4-5 tbsp yogurt
- salt to taste
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp aniseeds
- 1/4 tsp ajwain (thymol seeds)
- 1 tsp turmeric powder
- A pinch of asafoetida
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds (khus khus)
- 2 tbsp poppy seeds for coating
- oil for frying
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.