Preparation:
Powder the spices. Keep aside.
In a bowl add chopped onion, flour, salt, butter, chile powder, powdered spices, ginger and garlic paste and mix well. You want a very thick dough. Add a little water if needed. The dough will not be too tightly packed like chappati dough.
Heat oil in a skillet and when oil is hot, reduce heat to medium. Take a fistful of dough (remember to not press down on the dough in your fist too hard) and with your thumb and pointing finger drop little dough balls (need not be round) into the skillet.
Fry until brown.
Serve hot. |
