Serves: 4
Total Calories: 730
1. Place the flour, cornstarch, oil, ajwain seeds, and salt in a food processor and pulse a few times to mix. Then, with the motor running, pour the water in a slow stream and process until the dough gathers into a semi-firm ball that does not stick to the sides of the work bowl. Transfer to a bowl, cover, and set aside 1 to 4 hours. This allows the gluten to develop.
2. Lightly oil your clean hands and gather the dough into a smooth, large ball. Coat it well with the dry flour, flatten it into a disc with your fingertips, and roll it into a large 8- to 9-inch circle (don't worry about the shape) about 1/8 inch thick. If the dough sticks to the rolling surface, dust with more flour. (The rolling can be done on a lightly floured surface, but this is not a common practice in India.)
3. With a knife, make diagonal cuts through the length of the rolled circle, about 1/2 inch apart. Then make opposite diagonal cuts, separating the rolled dough into diamond-shaped bits.
4. Heat the oil in a large wok or over medium heat until it reaches 300°F to 325°F on a frying thermometer, or when a small drop of dough starts to bubble while it is still submerged. (Lower the heat if it rises immediately or browns.) Add the dough bits, as many as the wok can comfortably hold at one time, and fry, turning as needed with a slotted spatula until lightly golden and crisp. Do not brown them and make sure that the centers are crisp. (Check by breaking one piece.) Transfer with a slotted spatula to paper towel to drain. Let cool completely, then store in airtight containers at room temperature, up to 2 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Savory Pastry Diamonds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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