2 cups gram flour (besan)
1/2 tsp. Ajwen seeds (Oumam)
1 1/2 tsp. Red pepper powder
1 tablespoon. Oil salt to taste
2-3 pinches of Asafoetida water to make dough oil for deep frying
1- Mix the hot pepper, oil, salt and seeds in the flour.
2- Add enough water to make a paste that is completely sticky.
3- It should not be soft but sticky.
- Grease the inner part of the Seif Press, and fill with the dough.
- Put it in hot oil and fry gently on both sides.
- Drain well and cool down before storage.
You can omit the hot pepper to make a nice sword. You can add finely crushed dried herbs (such as mint) to add flavor. Note: Cifpresses are similar to a vermicelli squeezer, but should be small enough to handle hot oil.
Working time: 15-20 minutes Makes: approx 250g
Pear and mango chutney
250g raw mango
250 grams of pears.
2 tsp. salt
Teaspoon. Red pepper powder
1 tsp. Jaram Masala
1 tablespoon. Marshmallow seeds.
1 tablespoon. raisin.
2 ground cloves
8 Each finely chopped almond and cashew.
Peel, mash, and pear. Put 1 tbsp. Sugar in a heavy saucepan. Heat it on low heat, stirring, and cook until it turns brown. Add 500 ml. Water and boil. When the sugar has completely dissolved in the water, add the remaining sugar. When it starts to boil again add the pureed fruit, cashews, raisins, seeds, hot pepper and salt. Boil until a thick jam consistency is obtained. Stir occasionally. Add clove powder and garam masala. Cool slightly then transfer to clean airtight jar.