Spicy Phenori is a crunchy munchy snack which goes by other names too depending on the region where it comes from. Thin chapatis are rolled out of a dough to which spice is added. The thinner the chapati, the crisper the Phenori.
- 250 gms all purpose flour/maida
- 8 green chillies
- 5sprigs of curry leaves
- A Rajma sized piece of hing /asafoetida
- 2 tsps oil
- Slurry of 2 tbsp oil and 1tbsp of maida.
Grind the green chillies and asafoetida to a smooth paste. Tip it into a vessel. Chop the curry leaves fine and add them too. Add the oil, flour and salt and crumble it well. Add enough water to bind a stiff dough. Keep it aside for about half an hour. Make 10 balls out of the dough. Roll out five of them as thinly as possible. Place a chapati on the board. Apply the slurry thinly all over the chapati and place another chapati on top, a little away from the edge of the first chapati. Continue applying the slurry and placing the chapati in the same manner. After placing the fifth one, roll it tightly into a log and cut into pellets. Dust the pellets with maida and roll them out gently. Finish of thus with the remaining dough. Heat oil, and deep fry the Phenori on a slow flame to a crisp and rich golden brown.
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