These little strips of deep fried dough have been a favourite since childhood. Nothing would make me happier than seeing the brown bag, lightly soaked in oil, filled with these golden brown, flaky delights with a hint of cumin and a punch of salt.
This recipe also doubles as samosa dough. So if you divide the dough into small portions and roll each portion out into an oval, cut it half, you have samosa patti!
Here’s what you’ll need for one batch:
1 cup flour
1/2 t coarsely ground cumin
2 T oil or melted butter/ghee
1/2 – 3/4 t salt
This dough is really easy to make. All you do is mix together the flour, salt, cumin and oil/ghee/melted butter. Mix in the oil well, so there are no lumps. Then add water, a little at a time, until the dough forms into a ball. Don’t worry too much about the amount. If you add too much water you can always add more flour to even things out. So once the dough is formed let it rest for at least 30 minutes before rolling it out. For namak party cut into diagonal strips to keep things traditions, but any shape is fine, really. Heat oil at least 1 1/2 inches high, and deep fry these on a medium flame. The first batch will take forever to cook to a golden brown, but the next batches will cook much quicker so keep an eye out for them!