Motri (crunchies) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Biscuit or pancake mix,
1 pinch: Salt,
1 dash: Cumin seeds,
1 dash: Cayenne,
1/3 tsp: Sambhar spice,
5 tbsp: White vinegar,
Oil for deep-fat frying,
Directions:
Combine the biscuit mix with the salt, cumin, cayenne & sambhar spice.
Gradually add in the vinegar to form a soft dough. Knead to ensure it
is well blended. Divide in hal & form 2 balls.
On a lightly floured board, roll out each ball to a thickness of
1/4". Cut into very small diamond shapes (1/2" long). Heat vegetable
oil & fry the diamond shapes. Drain & serve while warm.
NOTE: These may be frozen. To serve from frozen place on a cookie
sheet & bake at 400F for 8 to 10 minutes. Do not defrost first.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp
Gradually add in the vinegar to form a soft dough. Knead to ensure it
is well blended. Divide in hal & form 2 balls.
On a lightly floured board, roll out each ball to a thickness of
1/4". Cut into very small diamond shapes (1/2" long). Heat vegetable
oil & fry the diamond shapes. Drain & serve while warm.
NOTE: These may be frozen. To serve from frozen place on a cookie
sheet & bake at 400F for 8 to 10 minutes. Do not defrost first.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp