Jaangri

Jaangri 1

Jaangri in South India, or Imarti, as it is called in North India, is a famous delicacy which is prepared around Diwali. It is made by soaking dehusked black gram (thus making it high in protein).

Ingredients

Black gram (urad dal / ulundhu) whole, dehusked – 200 grams

Sugar – 200 grams

Salt – a pinch

Water – Just to immerse sugar

Colour – Orange (or as desired)

Essence – Rose (or as desired)

Oil – for deep frying

Soak gram for about 2 hours. Grind it using a little water to make a smooth, fluffy dough. Add colour and a pinch of salt, and keep aside.

Combine sugar and water, and boil till you get a one-thread consistency. This means that you will have to keep checking the syrup’s stickiness. Check the back of the ladle used to stir the sugar syrup with your fingers now and then. Basically ‘pinch’ the syrup at the back of the ladle between your thumb and index finger, and pull these two fingers apart. You will know that you have the one-thread consistency when the syrup starts to form a thin thread between your fingers. This is the traditional method followed for generations to check the consistency of syrup (an important ingredient to make sure our yummy delicacies are perfect in taste and texture). Once you get the correct thread consistency, turn off the stove and add half a teaspoon of lemon juice to the syrup (to avoid crystallization). Add a pinch of colour and essence.

Take a ziplock/milk pouch, make a small hole the size of a peppercorn with the help of a needle. Fill up to half the pouch with batter, and your jaangris are ready to be fried.

Heat oil in a wok/ broad pan. When small bubbles start to form, squeeze a ring shape into the oil from the batter-filled pouch. Don’t mind the shapes if they don’t turn out well. Even a random set of rings would be as yum as the elaborate, well-formed ones. Keep the flame medium-low while frying and remove the jaangris once they are slightly crisp on both sides. Note that they will not change in colour. Once removed from oil, dunk them into already prepared warm syrup for 2-3 minutes and set on a greased plate. Repeat for the rest of the batter.

The jaangris mostly take 2-3 hours to soak in the sugar juices before they are ready to be attacked.

Jaangri 2

The three check points to get perfect jaangris are:

– Size of the hole: If it is too big, your jaangris won’t absorb enough sugar to make them sweet. If it is too small, the texture is spoilt and the jaangri will be too brittle. So remember to make a hole just the size of a peppercorn.

– Temperature of the oil: The oil should just start to bubble before you squeeze in the jaangri. Try to maintain this medium heat throughout the frying process. Too much heat will make the jaangri drastically puff up in size (like a vada!). Needless to say, this will spoil the texture of the beautiful jaangri.

– Temperature of the syrup: Once fried, the jaangris must be directly transferred from the oil to the warm syrup. Basically, both the jaangri and the sugar syrup have to be warm. If the syrup cools down, make sure to just warm it for a couple of minutes on a low flame before dunking the jaangris into it.

Know Your Ingredient

ulundhu 2
Black gram/urad dal as it is called in India has many health benefits. It is rich in iron, protein, calcium, potassium, B vitamins and fibre. It is also easier on the tummy than most other legumes, making it the most popular ingredient in South Indian breakfast recipes. Yes! Idli, dosa, vadai, oothappam all have urad dal as the main ingredient!

Type Legume
Form Whole, Dehusked (Bean)
How to Buy Make sure the bean is free from debris, stone and dust. If you notice a powdery substance inside the packet, the bean might be bug infested. Of course, check for the expiry date.
Storage Always store in an airtight container in a cool and dry place. Refrigerate or rather freeze the legume to increase the shelf life drastically.
Usage Soak overnight, if you want it to be mushy in your dishes (as in dal). If you are grinding for batter, it is best to soak only for 2 hours. Grind using a little ice cold water to get soft, fluffy dough, which is best for most Indian dishes.

Green Peas Crispies (Microwave)

photo 1

Sunday and snacking don’t go together for me. I’m talking just about the preparing part and not the eating of course. So when it comes to Sundays and snacks, I have got to make it in advance. So this recipe comes in handy.

I was inspired by Jenna of Delicious Daydreamers. She had posted the roasted chick pea and we had even discussed if it could be done on a microwave. So last Saturday I tried it using the microwave and it turned out super crisp! The lazy me, I reserved it for Sunday snacking without the hassle of even going into the kitchen. Not that it is difficult to do it on a Sunday, but having something healthy to snack without entering the kitchen is surely tempting.

Ingredients:

Whole dry peas – 100 grams

Oil – 2 teaspoons

Salt – as per taste

Seasoning/spices (you may experiment widely with this)

I used:

Chilli powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Cumin or Jeera powder – ¼ teaspoon

Coriander powder – ¼ teaspoon

photo 2

Soak the peas in water for 8-10 hours. Drain the water and dry it on a paper towel to remove excess moisture. Spread it on a plate and microwave on high for about 2 minutes. Take it out and add oil, salt and the various spices and microwave on high till it is crisp. You might have to wait until it cools down to check if it has turned crispy. If you feel it is not as crispy as you want, microwave for a few seconds more for it to reach the perfectness that you expect. It took 8.5 minutes in my microwave with 100% power (i.e. 900 watts).  Adjust the timing according to your microwave, but be careful, since even 1 minute more than necessary in the microwave could turn your beautiful roasted peas into burnt ones. So it is always better to set a shorter time in the microwave, check the crispness of the peas, and then put them back if they are not done.

Crisp and healthy snack is ready to serve.

Know Your Ingredient

Dried whole peas is the fully mature, dried form of fresh peas. This legume, like others, is very rich in soluble fibre and hence helps lower cholesterol. Dried peas are the perfect substitute when fresh peas are not available.

Type Legume
Form Dried
How to Buy Pre-packed dry peas are available in stores. Check for impurities and bugs before buying.
Storage Always store in an airtight container in a cool and dry place. Refrigerate or rather freeze them to increase the shelf life drastically.
Usage Soak them for 8 -10 hours before cooking. If you don’t have that much time, soak it in hot water for 2 -3 hours.

Whole Wheat Quesadilla

quesadilla

I hate to say this, but I have to admit that I always run out of lunch box ideas. The kids as they are, get bored very quickly with any dish that goes into their lunch box.

Did I say I hate? But I do love to think about food and the various options it has to offer. How about a dish from the Mexican cuisine, transformed into a simple lunch box idea? Nutritious and at the same time versatile and tasty too. The love-hate relationship with food will never end. At least for me!

My latest pick is the Whole Wheat Quesadilla.

This is what Wikipedia says “A quesadilla is a flour tortilla or a corn tortilla filled with a savory mixture containing cheese, other ingredients, and/or vegetables, then folded in half to form a half-moon shape”.

The curiosity starts with its name. It is pronounced as ‘cay-suh-dee-yuh ‘ with both the l’s silent. The tortillas (again pronounced ‘tor-tee-ya’) can be made with any flour (wheat or corn). You can choose to add any number of veggies and/or beans. To top it off, add cheese or paneer. Wow! How creative can it get?

I chose to make mine with regular rotis as tortillas (with whole wheat flour) and vegetables and cheese for the filling.

It’s already more than a week, the quesadillas have been going into their lunch boxes and they have asked me to make it for the next week too. I’m sure it’s a winner with my D&D. But if I follow their orders, they are sure to get bored with it soon. I have decided to make it as rare as possible so that this doesn’t happen.

Ingredients

For the dough

Whole wheat flour – 2 cups

Salt – to taste

Water – as required

Oil – 2 teaspoons

For the filling

Onions – 1 small (finely chopped)

Tomato – 1 medium (finely chopped)

Capsicum – 1 cup (finely chopped)

Carrot – 1 cup (finely chopped)

Cheese – 2 teaspoons (grated)

Salt – to taste

Oil – as required

Mix the flour, oil and salt. Add water gradually and make soft, non-sticky dough. Let it rest for 10 minutes.

Sauté the vegetables with salt on a high flame (cooking veggies on an open pan on a high flame tends to retain their colour and crunch). You can choose to add your favourite spices, or if you want to stay true to the dish’s Mexican roots, add oregano and chilli flakes saved from your previous pizza order.

quesadilla veggies raw

quesadilla veggies saute

Take lemon sized balls from the dough and roll them out into thin rotis. Heat a non-stick pan / iron skillet. Toss the roti onto the hot pan and wait until bubbles appear on top. Turn the roti with hands/spatula and wait till the other side gets light brown spots. Now the roti is half done, if you want to make it puffy (like how I do), quickly toss it onto an open (high) flame and wait till it puffs up. Otherwise you can choose to smear some oil and continue cooking the roti on tawa till it gets golden brown spots. Now your tortilla is ready.

quesadilla roti raw

quesadilla roti

quesadilla roti ready

Keep the skillet with the prepared tortilla on a low flame and spread out the grated cheese on it. Wait for a few seconds until the cheese melts. Spread the prepared filling onto one half of the tortilla and fold it. Keep a heavy mug on top and roast it till crisp ensuring that the flame is low all through. Turn it gently and let the other side get crisp in the same way. Your quesadilla is ready! Cut it to your desired shape and am sure kids will drool over it.

quesadilla grated cheese

quesadilla cheese

quesadilla process

quesadilla 2

Know Your Ingredient

KYI whole wheat flour

Whole wheat flour is the powdered form of the whole grain of wheat. The term ‘whole’ means that the complete grain including the germ, bran and endosperm are included so that the nutrients are intact even after the process of grinding it into flour. On the other hand, in refined flours only the endosperm is used and that may also be bleached to attain a lighter shade. This is the flour normally used in breads, cakes and various other dishes. Using whole wheat makes a lot more sense (at least to me!) because of its nutritional advantage. It is a rich source of magnesium and various other vitamins and minerals. It is also rich in insoluble fibre making it a healthier choice for people who keep a watch on their diet.

Roti is a staple food in most Indian homes. So it is best to buy the whole grain and grind it in a nearby flour mill. If you don’t have access to any flour mills like here in India, go ahead and buy whole wheat flour off the shelf. Just make sure it says 100% whole wheat (or some other term which means the same). Check the ingredient list to see if it contains whole wheat as the main ingredient. Never go by any other fancy term like stone-ground, enriched etc.

Type Grain
Form Powder
Storage Whole wheat flour can be stored in a clean and dry place for about a couple of months. It gets rancid quickly. If you need to store it for a longer time, keep in airtight packs and refrigerate or freeze up to a year.
Usage Always keep it moisture free.
Tips While making healthy choices for your family, replace or combine refined/all purpose flour with whole wheat flour in your recipes. Just ensure that you add more water and knead the dough for a longer time to make the dough nice, soft and light.


Milagu Vadai

(a special festival time recipe)

I just got back from a trip to Chennai. 10 days of rest, fun, and indulgence. But after just a few days, I was itching to do something and get back to the blog.

Incidentally, the day after I returned was Hanuman Jayanthi (Lord Hanuman’s birthday). It is a custom in the family to prepare Milagu Vadai on this day, and garland the Almighty with a string of these Vadais (a way of signifying that everything belongs to the Almighty).

Milagu Vadai is a very simple and flavourful snack. Make some and find out for yourself.

milagu vadai

Ingredients:

Urad dal (Black gram) – 1 ½ cups

Black peppercorns (Milagu) – 2 teaspoons (or more, if you don’t mind the spiciness)

Salt – to taste

Hot oil – to mix with dough

Oil – for deep frying

Soften urad dal by soaking it for 15-20 minutes. Drain the water with a colander and spread it on a kitchen towel. The idea is to remove excess moisture and not completely dry the lentil. Add the pepper and salt and whip it in the mixer for a minute or two. The result will be a stiff, coarse dough.  Add hot oil to this mixture – this will make the resultant vadais crispy.

Spread a clean, wet cloth on an inverted plate. Take a small ball of the dough and lay it on the cloth. Using wet fingers, spread it by slowing applying pressure and making small circles over the ball. Make a hole in the centre using your index finger. Make 4 – 5 vadais this way, and again wetting your hands lightly, slide them gently on to your hands and drop them in the hot oil. Fry till golden brown. They tend to stick to one another while you drop them into the oil. Gently separate them using a flat spoon.

making of milagu vadai

IMG_0040

I made four pieces in each batch. You can opt to ready the next batch while the first one is frying in the oil. String them up through the holes in the centre if you are planning to garland Hanumanji. If not, you can just enjoy them as a snack.

Milagu Vadai is a nutritious and interesting snack for kids. Once you get the hang of doing it, it is very easy to make.

Know Your Ingredient

This dish is called Milagu (Pepper) Vadai because of the distinctive flavour that black pepper lends to it. So I am giving the details of pepper in this post. The details of urad dal (black gram) will find its way here very soon.

Pepper or peppercorn is the fruit (you may call it a berry) of the pepper plant. It is referred to as the ’king of spice‘. It is often grown along with other plants as it is a climber variety which needs support to grow.

It might be interesting to note that black, green and white pepper are berries from the same plant but picked during various stages of ripening and processed differently.

The spice is rich in Vitamin C and antioxidants. It offers a very good home remedy for cough and cold, which I personally use for my kids. Freshly crushed pepper can be added to warm milk along with turmeric, and this mixture, if consumed at bedtime, controls cold and related ailments.

Type Berry
Form Dried
Storage Peppercorns (whole) can be stored in an airtight container for years.Its best to powder it as and when required.
Usage Best to use a dry spoon
Tips As much as possible, try to add pepper towards the end of the cooking process. Because pepper that’s cooked for too long tends to lose flavour.A pepper mill is a good investment as freshly ground pepper added to a dish lends a lot of flavour.

If buying pepper powder, store it in airtight containers in the refrigerator and use it at the earliest. It tends lose aroma if stored for a long time.

Buyer’s Guide Check to see that the peppercorns are somewhat heavy, uniform in colour, and free of blemishes.

Sprouted Horse Gram Salad

horse gram salad1

Sprouted Horse Gram Salad

Our menu always has some kind of salad everyday. To make the preparation easier and to introduce some variety, I’ve made it a practice to sprout different legumes in bulk and store them in airtight containers in the refrigerator. Though the kids don’t like them in their original form, I try to hide them in a salad, or disguise them as kebabs or as stuffings inside dosa or roti.

The horse gram is mostly used as horse fodder, and it is believed to give the consumer ‘horse power’. May be that’s too much to say but the benefits of horse gram are needless to list here; and sprouting it only adds to the nutrition. It is known for its medicinal properties in Indian Ayurveda. It helps weight watchers as it is rich in calcium, iron and protein while being low on calories. It also helps lower cholesterol and is known to treat various medical conditions like renal stones, piles, cold, cough and fever.

Ingredients

Sprouted horse gram : 1 cup

Onions : 1 small (finely chopped)

Tomatoes : ½ (finely chopped)

Green capsicum : ½ (finely chopped)

Almonds : 3 or 4 (sliced)

Salt and freshly ground pepper : to taste

Coriander leaves : to garnish

Steam the sprouts in a pressure cooker for 5 minutes and toss with all the other ingredients, and you have a very nutritious and crunchy salad. The almonds add the nice crunch to the salad, but if you don’t like them with the other ingredients, you can always skip them.

It’s better to steam the sprouted legumes to make them easy on the tummy. Got to keep this in mind when you are giving it to kids. If you would like to use the legume as it is (soaked but unsprouted), you will need to cook it for longer (about 30-40 minutes).

How to make sprouts:

Wash and soak the horse gram in water for about 8 hours. Drain the water, tie it up in a clean muslin cloth, and hang this cloth bag in a cool, well lit place for another 8 hours. The gram would have sprouted by now.

sprouted horse gram

You can store this in an airtight container in the refrigerator for up to 10 days.

Sprouted Horse Gram

Type Legume
Form Sprouted
Storage If kept in an airtight container in the refrigerator, it would stay fresh for a week -10 days.
Usage Best to use a dry spoon
Tip Sprouted legumes have high moisture content. They can be frozen to extend their shelf life.

Horse gram tends to have many impurities. Before washing it, look for and remove any small stones. To be on the safer side, wash it twice or more before using. Even the sprouts are best washed before using.

The rules for buying are the same as for buying any other legumes. Watch closely for bugs and holes, and avoid packets with a powdery residue. Once bought, they can be stored in their own packing inside an airtight container (to avoid moisture) and they will stay fresh for months together.

Besan Kheer

besan kheerMay I call it the perfect south Indian version of Phirni? Maybe yes, because, the way we prepare this is exactly like Phirni, except for the fact that in Besan Kheer, we add roasted besan (Bengal gram flour) instead of rice flour. Besan Kheer or Kadala Maavu Paayasam, as it is called in Tamil Nadu (India), is a very traditional recipe. Kadala maavu is Bengal gram flour and paayasam is the thinner, lighter version of kheer (a form of pudding). This dish bowls me over with the ease with which it can be prepared, almost instantaneous, and I believe that’s the reason it is popular. The flavour of besan is too good to resist in this dish.

Ingredients:

  • Bengal gram flour: 2 tbl spoons
  • Milk: ½ litre
  • Sugar: 2 cups (or as per taste)
  • Cardamom powder: a pinch
  • Clarified butter (ghee): 1 tbspoon
  • Cashew nuts: a few, roasted (to garnish)

Take ghee in a pan and heat it. Add the flour and roast it till it gives out a nice aroma and changes slightly in colour. Boil milk, add sugar and reduce slightly. Add the roasted flour to the milk and keep stirring till you get the required consistency. Garnish with roasted cashew nuts. Simply irresistible!

besan kheer 2

The success of any dish is as much in the quality of ingredients as in the way you cook them. With good ingredients, half your job is done. Seriously!

So starting from this post, I am planning to include some information about ingredients, like how they are to be selected, and stored for maximum shelf life.

Bengal gram is the lentil (split and hulled) variety from chickpea.

chickpea and bengal gram

Besan is best made at home by cleaning and powdering Bengal gram. But if you don’t have that facility, go ahead and buy the readymade flour off the shelf. Just check the date of manufacture and expiry. Always store Bengal gram flour (besan) in the freezer compartment. You can take as much flour as you want for a single use and store the rest in the same packing, tightly sealed either with a clip or a band.

If you are buying Bengal gram (lentil), see to it that it is fresh. To check for freshness, slightly shake the pack; it should sound crisp. Do not buy if:

  • You see any powder residue on the inside of the pack.
  • You see holes in the lentils.
  • They look bright and shiny. The lentils are processed to remove their skins and polished to increase shelf life. So if you see them bright and shiny, it doesn’t mean that they are good. It just means that they are highly processed.
  • You see bugs crawling around the inside of the pack. Obvious, isn’t it? But since I’m making a ‘do not buy’ list, I had to include this one too.

The lentils are at their best when in dull yellowish mustard colour. Always store lentils in a clean, dry container. Never use a wet hand or spoon. Moisture allows the growth of bugs and insects.

Know your Ingredient! (Bengal gram flour)

Type Lentil
Form Powder
Storage Best refrigerated or frozen in airlock covers or containers
Usage Use a dry spoon/hand at all times
Tip If it has to be stored at room temperature, one or two dry red chillies (whole) added to the pack/container will keep it bug free for a long time

Phirni

phirniPhirni is a rice based pudding which is common in North India. It is traditionally prepared by soaking rice in water and grinding it to a coarse texture. This gives the coarseness to the Phirni. But, the kids and I prefer it smooth. So I add rice flour instead of soaking and grinding rice. This also reduces the time to cook and makes the recipe much easier and quicker.

So here goes the ingredients list:

  • Milk                         –           ½ litre
  • Sugar                       –           1 cup
  • Rice Flour                –           2 tbsps.
  • Cardamom Powder –           a pinch
  • Almonds                  –           for garnish

Boil milk. Add sugar and reduce it to 3/4th by simmering for about 10-15 minutes.Add cardamom powder.

Mix the rice flour with a little cold milk and add it to the reduced milk and keep stirring. The milk will thicken as you do this. Once you get a nice creamy texture, take it off the stove and garnish with sliced almonds. Phirni tastes best when chilled.

Note: Cardamom is best used in its powdered form. To powder cardamom, roast it whole on a low flame and grind it in the mixer/blender. If it still stays course, roast the coarse powder again for a few minutes and grind it. This method has always given me very fine powder that lasts for months and retains its flavour (if stored in an airtight box in the refrigerator).

So go ahead, try it out and let me know your feedback.

Whole Wheat Murukku

Murukku, or Chakli, is a south Indian snack that is usually prepared during Diwali. It is normally made with rice and various lentils like bengal gram, green gram etc. But when I saw this recipe from Rajeswari of rakskitchen, I got curious and interested. So, I gave it a try and the result was a very nice textured, melt-in-the-mouth Chakli that the whole family loved. The only problem is that my pictures don’t do justice to the actual taste of these curly wonders. Anyway, I’m still in the initial phase of my blogging journey and have to get many things right. Cribbing aside, let’s have a look at the recipe.

Ingredients:

– Whole wheat flour – 3 cups
– Cumin (jeera) seeds – 2 tsps
– Asafoetida(hing) – 1/2 tsp
– Butter / hot oil – 1 tblsp (to mix with the flour for crispness)
– Salt – to taste
– Oil – for deep frying

Pack the whole wheat flour tightly in a cotton cloth and steam in a pressure cooker / steamer for 15 minutes. See to it that you place this cloth bag on a raised stand (or vessel) inside the cooker / steamer; otherwise water will enter the cloth while steaming. Once done, take it out and allow it to cool.

Now, sieve the flour through a fine strainer so that you get fine powder. At this stage, lumps would have formed, and you will have to break them with your hands for the flour to pass through the strainer.

Add jeera, oil / butter, salt and hing to this flour and mix thoroughly. Add water little by little and make a firm but soft dough. Heat oil in a pan. Take a big ball of dough and press it through the Chakli mould into the hot oil.

murukku mould

You can actually direct the mould to form any random shape and not necessarily into coils like this.

whole wheat murukku

Fry them till golden brown. Once they are cool, store them in airtight containers. They stay fresh for more than a week.

 

Masala Peanuts (Microwave)

Masala Peanuts

Crunchy Peanuts

4 pm is tea time, or snack time, in most homes. But for us, it is fruit time. Because, exactly at 4 in the evening, we (mostly D & D) will be peeling the bananas?! Initially, they used to wail and hate the very thought of eating fruits.

But, they have now got so used to it that little D, if not given a fruit at that time, comes and asks me “where are the fruits”? Such nice kids have to be rewarded, don’t they? What can the reward be? Anything that is crunchy and great to munch on… Just for the sake of getting their hands on the snack they will finish their fruits faster.

I saw the recipe on a website and tweaked it, and voila! It turned out just right! A quick snack that is tasty, healthy, and nutritious. Perfect for me as well as for the kids.

image 1

image 2

image 3

Ingredients:

  • Raw peanuts/groundnuts  – 2 cups
  • Bengal gram flour (besan) – 1 tblsp
  • Rice flour – little more than 1 tblsp
  • Chilli powder – 1/2 tsp or more
  • Ginger garlic paste – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander seeds (dhania) powder – 1/2 tsp
  • Cumin (jeera) powder – 1/2 tsp
  • Dried fenugreek leaves (kasuri methi)  – 1/2 tsp
  • Oil – 3 tsp
  • Salt – to taste

Take the peanuts in a bowl, and add all the powders, masala, ginger garlic paste, kasuri methi, oil and salt. Sprinkle water lightly and mix well. Add besan and rice flour to this so that they just coat the peanuts. For people who don’t like such intense flavours, its best to omit the spice powders except salt and a pinch of chilli powder and go ahead with the recipe as it is. Spread it out on a greased microwaveable plate and set microwave on high for 3 minutes. Mix well (you might want to seperate the nuts which are sticking together) and microwave again for 2-3 minutes. You can check if it is done and if needed put it back in the microwave for a few more minutes as required.

To check if the peanuts are done, you have to wait until they are cool.

IMG_0059

Tasty and crunchy masala peanuts are right here on the table. Gonna grab some before it gets over. Promoting healthy eating is rather easy with this recipe (or so I feel). Do let me know how it turns out for you.

Thattai

This is one snack which has impressed me not only with its taste but also with the ease of making it in bulk. The secret lies in the way you press the thattais. So whenever there is a need for a snack in large quantities, thattai wins hands down. So when it was time to make Diwali sweets and snacks, I couldn’t resist including this one in the list 🙂

20131031_212114

Ingredients:

  • Raw rice flour – 2 cups
  • Urad dal powder – 2 tbl spoons
  • Fried gram powder – 2 tbl spoons
  • Channa dal – 4 tsp (soaked for about 1 hr)
  • White til seeds – 2 tsp
  • Chilli powder – 1/4 tsp (or as per taste)
  • Asafoetida – 2 pinches
  • Butter / hot oil – 1 tbl spoon
  • Salt to taste

Make a soft, firm dough with the above ingredients.  Turnover a plate and spread a clean, wet cotton cloth over it.

20131031_210510

Take small balls of the dough, keep them on the cloth and press with your hands into thin thattais. Poke the thattais with a fork so that they don’t puff up too much while frying (which spoils the crispness).  You can also wet your hands as well as the cloth often to ensure easy patting and handling of the thattais before sliding them into the hot oil. Fry them until golden brown.

20131031_210030

This way, by using a cloth, you can make huge batches and therefore the possibility of a making a large number of thattais at one go. You can also use a polythene sheet instead of a cloth, but you will have to use oil instead of water and it might get messier than the cloth method. I feel the use of a cloth makes the thattais a lot easier to make and healthier to munch on.

So, why don’t you go give them a try? Let me know how they turned out.