READY IN: 40minsYIELD: 20 pieces


  • 1cupstone ground whole wheat flour, sifted(atta)
  • 14 teaspoonturmeric powder
  • 1teaspoonground cayenne pepper
  • 14 teaspoon fresh cracked black peppercorns
  • 1teaspoonblack cumin seeds
  • water, to bind
  • 1tablespoonoil
  • 1teaspoonsalt (to taste)
  • 3cupsoil, for deep-frying

    Serving Size: 1 (113) g

    Servings Per Recipe:6

    Calories: 986.5

    Calories from Fat 1002 g 102 %

    Total Fat 111.4 g 171 %

    Saturated Fat 14.4 g 72 %

    Cholesterol 0 mg 0 %

    Sodium 388.3 mg 16 %

    Total Carbohydrate0.5 g 0 %

    Dietary Fiber 0.2 g 0 %

    Sugars 0 g 0 %

    Protein 0.1 g 0 %


  • Combine all the ingredients (except the oil for deep frying) in a bowl and knead into a firm dough using just enough water to bind the ingredients. Set aside for 15-20 minutes. This allows the gluten to activate and the flavors to emerge from the spices.
  • Divide the dough into cherry tomato-sized portions. Smooth out the portions by pressing them down in the palms of your hands. Once all portions are smoothed out, toss them gently in a tablespoon of oil, enough to coat them completely. Flatten and then roll out each portion into a small disk with a rolling pin or a tortilla press. Heat the oil in a fryer and deep-fry each diskette equally on each side until it fluffs up and begins to turn golden brown. Remove from the oil, and drain on a tray lined with paper towels. Serve warm or store in an airtight container for later.
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