Ghee – 1 1/2 tbsp
Sugar- 1 tbsp
Salt to taste
1 tbsp flour
2 tbsp oil
Mix the dough and salt.
Warm the milk and mix in the sugar and ghee. The milk has to just slightly warm and not hot.
Make a sticky dough using a spoon or knife or fork. cover with a damp cloth, set aside for 2 hours.
After 2 hours of resting the dough, dust it with some flour and work to a smooth consistency. Portion and divide.
Along side make a paste of the flour and oil.
Now roll out the dough on a clean surface and smear the paste on it.
Cut the rolled out dough in strips and then bring together by first joining the ends. Roll into a round.
Roll out the round with a rolling pin and fry on a tawa/pan on medium heat.
Scrunch and serve.
Published by Pandoodle
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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