3 c fine whole wheat flour
1 1/4 tsp salt
1 1/4 Tbsp softened ghi
Place flour, salt in bowl. Add ghi in small spoonfuls, rub lightly into flour until resembles fine breadcrumbs. Gradually add warm H2O to make smooth, slightly soft elastic dough. Knead lightly 5-6 min. Roll out into sausage shape, cut 16-18 pieces of equal size. Shape into ball. Roll out to about the thickness of a coin. Heat oil, fry one at a time, pushing them quickly under the oil, splashing the top with hot oil. As soon as puffy, turn over, fry briefly. Lift out, drain.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005