Snacks Recipes - Namkeen Phool

Ingredients

• 100g/4 oz plain (all-purpose) flour

• pinch of salt

• 25g/1 oz margarine

• 2.5ml/1/2 tsp tymol seeds

• 75ml/5 tbsp lukewarm water

• 30ml/2 tbsp milk

• oil for  deep-frying

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Method:

1. Place the flour and salt in a bowl and rub in the margarine. Mix in the tymol seeds and water to make a dough. Knead for 5 minutes until satiny and spongy. Cover and leave for 30 minutes.

2. Heat the oil in a deep pan. While the oil is heating, divide the dough into 11 portions. Roll out 1 portion thinly into a circle and cut out 3 circle increasing in size. Place the largest on the work surface, brush with milk and top with the centre circle. Brush that with milk and top with the smallest circle.

3. Make a dent in the centre and slit the circle into 8 equal portions without cutting through to the centre. Repeat with the rest of the dough.

4. Deep-fry a few flowers at a time until golden brown, turning a few times during cooking. Leave to cool and serve cold at tea with a sweet.