makes
24
prep
35 minutes
cook
15 minutes
difficulty
Easy
makes
24
serves
preparation
35
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g (3⅓ cups) plain flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ground ajwain (see Note)
- 120 ml vegetable oil
- 200 ml water
- 1 litre vegetable oil, to deep-fry
Resting time 1 hour
Instructions
Place flour, salt, pepper and ajwain in a bowl, mix to combine and make a well in the centre. Place oil in a jug with water and stir to combine. Gradually pour water mixture into the flour well, and mix to combine. Using your hands, mix until a soft dough forms, adding a little extra water, if necessary. Cover dough with a damp cloth and set aside for 1 hour to rest.
Divide dough into 24 equal-sized pieces. Using your hands, roll into balls. On a lightly floured work surface, roll out each ball to a 9.5 cm round. Using a small, sharp knife, make a 3 cm cut in the centre of each round.
Heat vegetable oil in a large, deep saucepan to 175°C on a cooking thermometer. Working in batches, cook rounds, turning halfway, for 4 minutes or until puffed and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately.
Note
• Ajwain seeds are available from Indian food shops and spice shops. They have a caraway-like flavour. Substitute caraway seeds.
Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.
As seen in Feast magazine, September 2014, Issue 35.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
