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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
500 g refined flour |
salt |
200 g oil |
250 ml milk |
2 1/2 teaspoons fennel seeds |
1 teaspoon ajwain |
oil (to fry) |
Directions:
1. Sieve flour with salt into a flat dish.
2. Pour the milk and some water and knead to a smooth dough.
3. Cover with cloth and set aside for 1 hour.
4. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft.
5. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour.
6. Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour.
7. Cut a radius and keeping the centre as pivot, roll into a cone.
8. Cut the top of the cone and insert at the back.
9. Flatten the dough with your palm to make a pedha.
10. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
11. Shallow fry fry on a tawa till golden brown and serve hot.
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