Snacks Cooking

Bhakra deep fried flour puffs

Ingredients:

  • 1 kg (2.2 lb) Sugar
  • 6 Eggs
  • 1 kg (2.2 lb) Semolina (suji), sifted
  • 1 kg (2.2 lb) Refined flour (maida), sifted
  • 5 cups (1 litr) 32 fl oz Toddy
  • 1 1/4 cups (250 g) 9 oz Ghee
  • 1 tsp (2 g) Nutmeg (jefal) powder
  • 6 Green cardamom (choti elaichi), peeled, powdered
  • 50 g (1 3/4 oz) Onion seeds (kalonji), crushed
  • 1 tsp (5 ml) Vanilla essence
  • 2 tsp (8 g) Baking powder
  • 2 1/2 cups (250 g) 9 oz Refined flour (maida)
  • 2 cups (400 ml) Vegetable oil for deep-frying

Method:

  1. Mix the sugar and eggs in a large bowl until the sugar dissolves. Add the next 8 ingredients and knead well.
  2. Add the Baking powder and knead once again to make a thick dough (if required, sprinkle a little cold water). Cover with a lid and keep a heavy weight over it. Let the dough stand overnight or for about 12 hours.
  3. Next day, sprinkle a little flour on the dough and divide it into 4 – 5 portions. Roll each out into a large round about a 1/4 inch thick. With a round biscuit cutter, 1 1/2 inch. diameter, cut out discs.
  4. Deep-fry the discs in hot oil until dark brown. Remove and repeat till all are fried. Serve with tea.
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