Recipe

Instructions:
1)   Prepare the dough:
Combine all - purpose flour, cumin seeds, asafoetida powder, half-crushed white pepper, turmeric powder, and salt in a mixing bowl.
Gradually add water and knead into a smooth and firm dough.
Once the dough is ready, cover it with a damp cloth and set it aside for about 10–15 minutes.
2)   Shape and fry the puris:
Heat oil in a deep pan over medium heat.
Pinch small portions of the dough and roll them into small balls.
Take each small piece of dough and use a rolling pin to flatten it into small, round discs (puris).
Once the oil is adequately hot, carefully slide the flattened puris into the oil.
Fry the puris until they turn golden brown and puff up. Ensure they cook evenly on both sides.
Once done, remove the puris from the oil and place them on a paper towel to drain excess oil.
Tips:
Make sure the dough has the right amount of softness and hardness. The right consistency is crucial for perfectly textured puris.
Maintain the oil temperature at medium heat to avoid undercooking or burning the puris.
If the puris absorb too much oil, the oil might not have been hot enough. Adjust the temperature accordingly.
Cautions:
Be cautious while working with hot oil to prevent any accidental burns.
Make it possible that the oil is hot enough before frying the puris to get them nice and crispy!
Recipe Name: Dahithara
Preparation Time:
Cooking Time:
Total Time: Roughly 50–70 minutes
Course: Appetizer /Snack
Cuisine: Indian
Origin: Gujarat, India
Brief Description:
It is a savory and delightful dish often served as a starter or a snack in Indian cuisine.
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Instructions:
1.     In a bowl, mix 3/4 teaspoon of salt with 2 tablespoons of water. Make sure the salt is well dissolved in the water.
2.     In another large mixing bowl, combine 2 cups of all-purpose flour with 1 cup of clarified butter (ghee). Mix the ingredients thoroughly.
3.     Gradually add the salted water to the flour and ghee mixture. Knead the ingredients together to form a smooth and pliable dough.
4.     Take small portions of the dough and flatten them into small, thick round discs. Ensure that each disc has an even thickness for uniform frying.
5.     Heat clarified butter (ghee) in a pan over medium heat.
6.     Carefully place the flattened dough discs into the heated clarified butter. Fry them for approximately 3 to 4 minutes on each side or until they achieve a golden-brown colour.
7.     Be cautious not to use a skimmer, as it may break the delicate dough discs. Instead, use a spoon for flipping.
8.     In total, it should take around 10 minutes to fry the discs.
9.     Once the Dahitharas are fried, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
 Enjoy your homemade Dahitharas!