|¼ cup||Water (or as required)|
|1 pinch||Baking soda|
|1½ tbsp||Ghee / dalda|
Before proceeding powder the sugar and slightly warm the water. Now mix the sugar and warm water until all the sugar is completely dissolves. Bring the ghee or dalda to room temperature and mix baking soda in it. Using your finger, mix the ghee and soda in circular motion to form a foamy or gooey paste. Heat oil and let stay on medium high temperature while you make these diamond cuts.
Combine maida and paste made with soda and ghee. This will make the flour slightly to crumbly texture. Now slowly add water and knead to form a dough. Use the exact water measure, this will result in soft and firm dough. Now divide this into 5 equal portions. Roll one portion to form a big disc, it has to be thin similar to our poori. Using a special spoon (as shown) or knife cut the rolled out poori. (Use vertical and horizontal lines) to form diamond shaped cuts. Carefully remove them and place them over a clean paper towel and repeat the procedure for rest of the dough balls.
When ready deep fry them over medium high flame until golden and drain excess oil. Cool completely and store in air-tight box.
Key for good results:
1. Once the flame is medium high, drop the diamond cuts, then reduce the flame to medium and turn them couple of times to ensure even frying and browning/. When done the vigorous bubbles stops and that’s the indication its done. Keeping too long in oil will make them very hard. Frying over low flame will make them sink and soak more oil.
2. Don’t keep the kneaded dough for long time, finish off once you start. Or Else the dough becomes very stiff yielding hard biscuits.
3. All-purpose all works but maida preferred.
4. Sugar has to completely dissolve in water before mixing in maida to ensure even distribution of sweetness and texture.
5. Always try a sample batch, immediately after frying the biscuits will be very chewy and soft. Let cool completely and then try it. After completely cooling they will be crispy. So… don’t assume anything immediately, wait with patience and then test.