Name: Madhur Wada recipe by Insiya Kagalwala at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: RICE FLOUR 1 cup; Wwf 1/2 cup; Rawa 1/2 cup; Salt acc to tatse; Oil for frying; Spices

Instructions

TAKE 1 CUP RICE FLOUR
1/2 CUP WHOLE WHEAT FLOUR
1/2 CUP RAWA
2 TBSP BUTTER
START MIXING THE BUTTER INTO HE DOUGH.YOU SHOULD BE ABLE TO HOLD IT IN YOUR PALMS
THE FLOUR SHOULD BE CRUMB CONSISTENCY
ADD 1 TSP CHILLIE PWDR
ADD 1 TSP SALT. YOU CAN ADD ACCORDING TO YOUR TASTE
ADD 1 TSP TAWA ROASTED ZEERA POWER.(TOAST ZEERA AND GRIND FRESH PWDR)
ADD 2 TBSP SESAME SEEDS
AND MIX WELL
ADD 2 TBSP CHOPPED FRESH CURRY LEAVES
1 TBSP GREEN CHILLIE ,VERY FINELY CHOPPED
1/2 CUP FINELY CHOPPED FRESH DHANIA AND MIX
ADD 2 FINELY CHOPPED ONIONS.ONIONS WILL START TO LEAVE THEIR WATER
ADD VERY MINIMAL WATER AND MAKE A STIFF DOUGH
ADD WATER LITTLE BY LITTLE
THE DOUGH IS NOW EASILY BE FORMED INTO A CIRCLE BUT AT THE SAME TIME TIGHT
MEANWHILE HEAT OIL IN A KADAI AT MEDIUM FLAME
TAKE BUTTER PAPER OR ANY EMPTY GHEE/OIL PLASTIC BAG
POUR LITTLE OIL AND SPREAD
TAKE SMALL BALLS FROM THE DOUGH AND FLATTEN THEM WITH YOUR FINGERS
PLACE THEM ON THE BUTTER PAPER AND MAKE A HOLE IN THE CENTER
LIFT THE BUTTER PAPER FROM THE SIDES AND GENTLY TRANSFER THE WADA IN YOUR PALMS
SLOWLY DROP IT INTO THE OIL
DO NOT OVER CROWD THE OIL.FRY 3 TO 4 AT A TIME.TURN THEM ONCE THEY TURN GOLDEN ON 1 SIDE
REMOVE IT IN THE SPATULA AND DRAIN OIL AS MUCH AS POSSIBLE
TRANSFER ON KITCHEN TOWEL TO ABSORB ACCESS OIL

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