Preparation:
Boil together khar, salt and water, till both dissolve.
Take all other ingredients in a large plate.
Rub oil well into flour.
Pour the hot water and knead into soft dough.
Use more plain water if required.
Heat oil in a large frying pan.
Hold perforated stand or large spoon over oil.
Take some dough with other hand and rub over spoon.
Ganthias will fall into hot oil.
Deep fry for 1 1/2 to 2 minutes, drain.
Cool completely before storing airtight glass jar.
Serve with tea, coffee, cold drinks, etc.
Making time: 30 minutes
Makes: 400g approx.
Shelflife: 2-3 weeks |
