Name: Til Gur ki Khajli recipe by Sharda Jain at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: Gur ka pani 400 ml; Wheat aata 2 cups; 2 table spoon oil; 2 table spoon sesame seeds; Mustard oil for frying

Instructions

YOU WILL NEED 400 ML JAGGERY WATER (GUR KA PANI), 2 CUP WHEAT AATA, 2 TBSP OIL, 3 TBSP SESAME SEEDS
ADD OIL TO THE WHEAT AATA
NOW ADD SESAME SEEDS
SLOWLY ADD THE GUR KA PANI.
MIX IT SLOWLY TO AVOID ANY LUMPS
NOW KNEAD THE DOUGH WITH YOUR HANDS. MAKE SURE THAT ITS NOT VERY RUNNY.
THE DOUGH SHOULD LOOK LIKE THIS. NOT VERY HARD AMD NOT TOO SOFT.
ONCE THE DOUGH IS READY, COVER IT AND KEEP IT ASIDE FOR 10 MINUTES.
ROLL IT OUT LIKE A CHAAPATI, IT SHOULD BE MEDIUM THICK
TAKE A KATORI AND CUT THE CHAPATI INTO SMALL CIRCLES
NOW PRICK THEM WITH A FORK
MEANWHILE, HEAT THE MUSTARD OIL. ONCE ITS HEATED, LET IT COOL DOWN FOR 10 MINUTES. HEAT AGAIN.
ADD THE TIL GUR KA KHAJLI TO THE HEATED OIL. KEEP THE HEAT LOW ELSE IT WILL BURN.
FRY IT FROM BOTH SIDES ON LOW TO MEDIUM FLAME.
LET THE OIL DRIP PROPERLY
OR KEEP IT ON KITCHEN TISSUE TO ABSORB OIL.
THE TIL GUR KHAJLIS ARE NOW READY.

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