Right I've finally got round to having a go at making these (if anyone is interested
)
I cup urid atta (black gram flour)
1/4 cup (or less) water
1/4 tsp Sanchar (papad Kharo) - I'm using Bicarbonate soda
1/2 tsp salt
Chilli powder (or other chosen flavourings) to taste - I used 1/4 tsp my home made Garam Masala and 3/4 tsp Kashmiri Chilli powder.
A pinch of aesfoetida - hing
Oil for coating/rolling etc.
Makes approx 10 smallish (about 7 inch) ones
I used a measuring jug for the cup measurements, but 1 cup = 240ml - 230g I believe.
Add all dry ingredients to mixing bowl, and then add water a little at a time until you get a firm dough.
I didn't use the full 1/4 of a cup to achieve this.
Coat the dough with oil, place on a chopping board and pound the dough with a pestle (pound the dough out flat, fold up together again, and repeat) for approx 3 minutes. Adding a little more oil if it gets a bit sticky.
Get some more oil on your hands and start stretching the dough, (stretch it out fold and recombine and repeat) until it is smooth and can be stretched without breaking easily.
Oil hands again and form into a tight ball, then roll it into a sausage/log about 10 inches long.
Cut log into 10 disks (or less if you want them bigger)
Roll out into very thin disks on smooth, oiled surface (upturned pan).
Put the somewhere to dry out.
In my case they've just gone onto an old sheet in the airing cupboard.
The pounding can be hard work, well it made my arm ache. :
The rolling I found difficult to start with, they were all sorts of shapes, but they got a bit better as I went along.
I used a Belan, and found it easier if you sort of held one end in place and pivoted from there, as you roll in semi circular motion.Turn the pan a bit and roll again, repeat till desired thickness.
Anyway watch the vid to see how the expert does it and makes it look so easy. :
;D
I'll follow up when they are dry and let you know if they worked or not.
Martin
