Ingredients:
- Maida (All-purpose flour) sifted 2 & ½ Cups
- Namak (Salt) ½ tsp
- Ajwain (Carom seeds) 1 & ½ tsp
- Ghee 3 tbs
- Pani (Water) approx.½ Cup or as required
- Filling of your choice
- Cooking oil for frying
Directions:
In bowl,add all-purpose flour,salt,carom seeds and mix well.
Add ghee and mix until crumbled.
Gradually add water and knead until hard dough is formed,cover with a wet cloth and let it rest for 15 minutes.
Knead dough again until smooth.
Technique no. 1:
Rolled out dough with the help of the rolling pin and cut into round shape.
Add filling,apply water and fold the other side,press and twist the edges.
Technique no. 2:
Rolled out dough with the help of the rolling pin and cut into round shape.
Add filling,apply water and seal two sides and then seal the remaining sides to make a triangle shape.
Technique no. 3:
Rolled out dough with the help of the rolling pin and cut into round shape.
Add filling,apply water and seal two sides then seal two opposite sides to make a square shape.
Technique no. 4:
Rolled out dough with the help of the rolling pin and cut into round shape.
Add filling,apply water and place another rolled dough,press and twist the edges.
Technique no. 5:
Rolled out dough with the help of the rolling pin and cut into square shape.
Cut dough vertically with the help of the knife,add filling,apply water at the edges and roll carefully.
Turn around,apply water and seal both sides to form a ring shape.
Technique no.6:
Rolled out dough with the help of the rolling pin and cut into triangular shape.
Add cuts vertically and add filling,roll carefully and seal the edges.
Ajza:
- Maida (All-purpose flour) sifted 2 & ½ Cups
- Namak (Salt) ½ tsp
- Ajwain (Carom seeds) 1 & ½ tsp
- Ghee 3 tbs
- Pani (Water) approx.½ Cup or as required
- Filling of your choice
- Cooking oil for frying
Directions:
Bowl mein maida,namak aur ajwain dal ker ache tarhan mix ker lein.
Ghee dal dein aur crumbled hunay tak mix karein.
Thora thora ker ka pani shamil karein aur ghond ker hard dough tayyar ker lein aur geelay kapray sa dhak ker 15 minutes kliya rakh dein.
Dough ko dubara ghond lein.
Technique no. 1:
Dough ko rolling pin ki madad sa bail lein aur round shape mein cut ker lein.
Filling rakh ker pani laga lein aur side ko fold ker ka press ker lein aur edges ko twist ker lein.
Technique no. 2:
Dough ko rolling pin ki madad sa bail lein aur round shape mein cut ker lein.
Filling rakh ker pani laga lein aur do sides ko apas mein seal ker lein aur baqi sides ko bhi seal ker ka triangle shape bana lein.
Technique no. 3:
Dough ko rolling pin ki madad sa bail lein aur round shape mein cut ker lein.
Filling rakh ker pani laga lein aur do sides ko apas mein seal karein aur do opposite sides ko bhi seal ker ka square shape bana lein.
Technique no. 4:
Dough ko rolling pin ki madad sa bail lein aur round shape mein cut ker lein.
Filling rakh ker pani laga lein aur ek rolled dough rakh ker press karein aur edges ko twist ker lein.
Technique no. 5:
Dough ko rolling pin ki madad sa bail lein aur square shape mein cut ker lein.
Knife ki madad sa vertically cuts laga lein aur filling rakh ker edges per pani laga lein aur carefully roll ker lein.
Round turn ker lein aur edges per pani laga ker dono sides ko apas mein seal ker ka ring shape bana lein.
Technique no.6:
Dough ko rolling pin ki madad sa bail lein aur triangle shape mein cut ker lein.
Vertically cuts laga lein aur filling rakh ker carefully roll karein aur edges ko seal ker lein.
Karhai mein cooking oil garam karein aur halki darmiyani ancch per golden aur crispy hunay tak fry ker lein.
