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6:52 AM

INGREDIENTS: Jonna pindi / millet flour, Jilakara (cumin seeds), Oil, Salt, Water


  • Take a bowl, add required quantity of flour into it

  • Add jilakara / cumin, salt, 7-8 spoons of hot oil, and knea it using plain water as an thick dough

  • Take an plastic cover apply oil on it

  • Now make small cutlet size pooris using the mixed dough on the oily cover

  • Deep fry them in oil, and take out in an paper napkin plate to drain out excess oil

  • Serve hot with menthi pappu (fenugreek dal)

  • Goes well with any dal

  • Jonna vaadappas are ready now

  • Tastes good when hot


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