Kashmiri Rice Snacks

INGREDIENTS:

• 1 kg chawal ka aata (rIce flour). 
• 1 table spoon kashmiri mirch powder (red chilly powder). 
• 3/4 table spoon Salt. 
• 1/4 kg akhrot (walnut). 
• 1 table spoon zeera (Cumin seeds). 
• 1/2 table spoon ajwain (Carom seeds). 
• 1 table spoon hing paani (liquid Asafoetida). 
• 300 ml mustard Oil. 
• 1 tawa (chapatti pan). 

How to make Kashmiri Rice Snacks

 

METHOD:

• Boil the walnuts for 1 minute, drain off the water and wash them again in fresh water. 
• Add walnuts and salt in lukewarm water and mix them well. 
• Now put the flour in a basin, add kashmiri mirch, zeera, hing paani and ajwain and mix properly. 
• Knead the flour with the mixture of water, walnut and salt till soft dough is prepared. 
• Now pick big chunks (about 200g) of dough and make round between the palms. 
• Prepare chapatti about 1/2" thick and 6" diameter and put it on pre heated tawa on full flame. 
• Bake on both sides, cool it and tear it into small pieces. 
• Heat the oil in a pan and deep fry the pieces. 
• Serve the snack with tea (kashmiri tea, preferably