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Thursday, October 30, 2008

Crispy Semolina Kakra

This delicious flatbread owes it's origins to the state of Gujarat in western India. It can be eaten with sweet mango chutney, as chips with a spicy dip, or topped with different tidbits and eaten as Chaat (street food in India).


  • 2 cups semolina flour
  • 1 cup water
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 bay leaf
  • Vegetable oil for deep-frying

Heat the water in a pan; add sugar, salt, and bay leaf. Boil till the sugar dissolves. Add semolina gradually and keep stirring. After a couple of minutes as the semolina dries up, remove from heat and set aside to cool.

Grease the palm of your hand with oil and knead the semolina until soft and lump free. Divide the mixture into small balls about 2 cm in size. Roll each into small discs with a rolling pin.

Heat the oil in a wok or a deep-bottomed dish; deep-fry the discs till golden brown and crispy. Remove and drain the excess oil.

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