Suhaal is a savory mathri cracker, which can be enjoyed with pickle. This special edible is flaky on the outside, but soft on the outside.
My mother used to make suhaal every year during Karwachauth, the festival of fasting for spouses. After the Karwachauth prayer, we would enjoy this cracker with aloo ghobi (potato and cauliflower) sabzi.
Serving Size:8
Ingredients:
2 cups all purpose flour
1 cup semolina
1/4 teaspoon salt
4 tablespoon ghee/oil
lukewarm water to knead the dough
oil for frying
Instructions:
Combine all purpose flour, semolina and salt
Add ghee and mix well
Add lukewarm water little by little and knead into a firm dough
Cover the dough with a kitchen towel and set aside for 20 minutes to rest
Divide the dough into equal parts
Roll out each ball into 5 inch circle with 1/4 inch thickness
Prick each disc with a fork on both sides to prevent it from puffing while frying
Heat oil in a frying pan or kadai (wok) on medium heat
Fry the suhaal one at a time till they are golden brown on both sides
Take them out on a paper towel and let them cool
Repeat with rest of the dough
Store in an airtight container
Notes:
To check if oil is ready for frying, add a little ball of dough in oil, if they float up instantly then the oil is perfect for frying
Fry the suhaal on medium heat for best results
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