Ingredients:
3cups chana atta,
2tsp ajwain,
2tbsp black pepper coarsely grounded,
1tsp hing,
1tsp salt
,2 and 1/2 tbsp of papad khar(chaniya)
1/2 cup oil
1/2 cup water
. oil for frying.
Method:
Heat the water,add the papad khar and salt,let it dissolve.Keep aside. In a paat(thali)sieve the chana atta,add ajwain and black pepper,hing and oi,.gradually add the warm water and knead it well to bring it to a smooth dough. keep aside for 30 mins. Meantime take a flat bottomed kadai,heat oil. Make small size balls. On a wooden chakla(board) take each ball and stretch it long, pressing it with the palm of your hand into a long,thin strip. Take a sharp knife, peel the long strip and deep fry in oil.let it fry till gold brown ,drain and remove.fry the rest in the same manner. Serve with any chutney . Goes well in combination with jalebis. You can sprinkle a little hing on the top of these lambha fafdas for richer taste.
3cups chana atta,
2tsp ajwain,
2tbsp black pepper coarsely grounded,
1tsp hing,
1tsp salt
,2 and 1/2 tbsp of papad khar(chaniya)
1/2 cup oil
1/2 cup water
. oil for frying.
Method:
Heat the water,add the papad khar and salt,let it dissolve.Keep aside. In a paat(thali)sieve the chana atta,add ajwain and black pepper,hing and oi,.gradually add the warm water and knead it well to bring it to a smooth dough. keep aside for 30 mins. Meantime take a flat bottomed kadai,heat oil. Make small size balls. On a wooden chakla(board) take each ball and stretch it long, pressing it with the palm of your hand into a long,thin strip. Take a sharp knife, peel the long strip and deep fry in oil.let it fry till gold brown ,drain and remove.fry the rest in the same manner. Serve with any chutney . Goes well in combination with jalebis. You can sprinkle a little hing on the top of these lambha fafdas for richer taste.
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