Sankhe

This tea time snack, its actually a kind of namak para. I think across the country it is known by different names, but essentially it is the same thing. It is pretty addictive and as they say for Lays…for this one too…no one can eat just one. I made this actually quite a while back and I found the pictures in my phone backup so thought I would post it on the blog.

Ingredients

Half kilo of refined flour,
5-6 tablespoons of ghee,
1teaspoon of carom seeds or ajwain,
Oil for deep frying,
1 ½ teaspoon of salt

Method

Take the flour into a big mixing bowl. Add in the ghee and rub it into the flour till it resembles bread crumbs. Rub the carom seeds or ajwain between your palms to release the flavour and add it to the glour. Also add salt and a little water. Knead to form a stiff dough. Cover this with a moist cloth and leave it aside for about half an hour.

Now roll the dough into a square shape, it should be about half an inch in thickness.

Divide the dough into 3 parts and fold the dough twice to get a three-layered rectangle.

Roll the dough once again to a thickness of half an inch and fold twice to get a rectangle.

Finally roll the dough to a thickness of one centimeter and cut the dough into fingers with a sharp knife.

Deep fry these fingers on low heat till they turn golden brown. You will need to do this in batches.

Drain and once cool, you can store it in an airtight container for about a week (it wont last beyond that anyways :-)).