In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
Cover the dough with a wet cloth and keep it aside for 10 minutes
Heat oil for deep fry.
Divide the dough into 3 equal portions and roll into balls.
Roll each ball into 5-inch diameter circle.
Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
Using a knife scrap out the pieces from the rolling board into a dotted spatula.
Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.
You may use wheat flour(aata) for the dough.
You may use little hot milk or milk cream while kneading the dough, for softer Mathris.
Combine flour and ghee well. Add water and knead a soft dough. Cover it with a wet cloth and keep it aside for 10 minutes
Divide the dough into 4 equal portions and roll into balls.
Roll each ball into a thick circle (1/8-inch thick). Now using a knife or pizza cutter, cut a maximum big square or rectangle shape from the rolled dough. Discard the cut edges and keep it aside. Using knife draw ¼ inch width pieces, then from the other side draw 1-inch length pieces. So, we get each piece of 1-inch length, 1/4 -inch width and 1/8-inch thickness. Using knife scrap the pieces out on a plate.
Likewise roll the other 3 balls and make petha shape.
Heat oil for deep fry
Once oil is hot, smoke starts to come out form oil, then add 15-20 pethas in oil. After 30 seconds, lower the heat to medium and fry the pethas in medium heat flipping occasionally until light brown and crispy. Take them out on a kitchen napkin. Let the oil heat in high again and repeat the process of frying pethas in multiple batches until all are done.
Take a kadai or pan. Using 1 teaspoon ghee grease the pan and a flat spatula’s top.
Add 1 cup sugar and ¼ cup water in the pan and heat it.
Water sugar melts and starts to bubble up to 1-string sugar syrup, turn off the heat.
Immediately add the fried pethas and toss it continuously for 4-5 minutes or until sugar is well coated around the pethas.
Leave it for 30 minutes to cool down
Serve or store in air tight container for later use.
Dal Churma is a traditional and popular dish in Mainly Rajasthan. It is coarsely ground wheat flour and mixed with ghee and sugar. It is served as dessert or with dal. Dal bati churma main ingredient in any Rajasthani thali.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Wheat Flour (Aata): 1 cup
Rava (Sooji / Semolina): 2 Tablespoon
Ghee: 2 tablespoons for dough + 2 Tablespoon for later
Powdered Sugar: ¼ Cup
Oil: for deep fry
Almonds: 7-8, chopped
Water: as required
Mix wheat flour and rava well.
Add 2 tbsp melted ghee, mix well.
Using water knead a stiff dough.
Cover the dough with a wet cloth and keep aside for 10 minutes.
Knead the dough again using 1 teaspoon oil /ghee and divide it into 5-6 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
Deep fry the batis in medium heat for 7-8 minutes until it is golden brown. If you fry them in high heat, batis will be golden from outside but from inside the dough will still be raw.
Take out the batis and leave it to cool for 10-15 minutes.
Now break them into small pieces and add the pieces in grinder.
Grind it coarsely. Do not grind it for more time, otherwise it will become like dough again.
Transfer this to a bowl.
Heat 2 tablespoon ghee in a small pan, saute the chopped almonds for 1-2 minutes. Transfer this almond with ghee in the churma bowl. Toss it well.