Serves: 30
Total Calories: 1

1/2 teaspoon cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
half of 1 (20-ounce) package frozen puff pastry (1 sheet)
1 large egg white
1 tablespoon water
1/4 to 1/3 teaspoon coarsely ground ajwain seeds
1 tablespoon all-purpose flour for dusting

1. Prepare the cumin seeds. Preheat the oven to 325°F. Thaw the pastry sheet at room temperature, until it is slightly softened but still cold to the touch, 15 to 20 minutes. Lightly grease a baking sheet. On a lightly floured surface, unfold and gently roll the pastry sheet to make a smooth 14-inch square. Cut in half.

2. In a small bowl, whisk together the egg white and water and brush it lightly over each half sheet. Sprinkle the cumin and ajwain seeds evenly on one half, then place the second half over it, egg wash side down. Dust lightly with flour and roll gently with a rolling pin to make a 14 x 7-inch rectangle (or larger).

3. Cut crosswise into about 30 half-inch strips. Twist and lightly stretch each strip and place, about 1 inch apart, on a lightly greased baking sheet. Brush with the egg wash for a shiny glaze and bake until crispy and golden, 10 to 12 minutes. Serve hot or at room temperature.

VARIATIONS: Instead of cumin and ajwain seeds, spread about 1/4 cup or more of any green chutney (leaving at least a 1/2-inch border so the chutney doesn't spill out while rolling), and then proceed with the recipe from Step 2. Or, try a layer of grated jalepeño Jack cheese.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 30
Total Calories: 1
Calories from Fat: 0

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