Flour 480 gm/2 cups
Clarified butter (ghee) 180 gm/ ¾ cup
Clarified butter to shallow fry
Flour to dust
Fennel (saunf) 10 gm/2 tsp
Milk 240 ml/1 cup
Salt to taste
Method
1. Sieve flour and salt together. Pound fennel with a pestle. Make a well in the flour and poor in milk and 120 ml/ ½ cup water. Mix gradually and knead into a dough. Cover with moist cloth and keep aside for 10 minutes. Melt a third of the clarified butter (ghee) and add gradually to the dough, kneading constantly till a soft and smooth dough is obtained. Add pounded fennel and knead for 5 minutes.
2. Divide and roll into 12 equal balls. Dust lightly and roll into 6 inch discs. Apply 5 gm/1 teaspoon ghee evenly over one side. Make a radial cut and fold disc into a narrow conical shape. Place flat side of the cone on palm and twist palms together in a round movement to compress dough into a thick flat blob (pedha).
3. Dust with flour and roll out the blob again to an 8 inch diameter disc. Refrigerate for an hour on butter paper. Heat griddle and shallow fry both sides over low heat till golden.Serve with chicken kurchan or tala gosht.
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