Recipe

Prepare the Semolina Dough:
Grind the semolina (Suji) in a mixture jar.
In a bowl, add salt and clarified butter (Mon) to the grind semolina. Mix well.
Gradually add hot water to bind the flour. Ensure a loose consistency of dough.
Cover the dough and let it rest for 15 to 20 minutes.
After resting, gently rub the dough and roll it out, kneading it into a round shape with consistency.
Use the star and triangle cookie cutters to cut shapes from the dough and place them separately.
Heat oil in a wok for frying.
Fry the shaped dough in hot oil over medium-high flame until golden.
Remove the fried shapes using a mesh skimmer to drain excess oil.
Sprinkle the mint-flavoured masala on one batch and the spicy-flavoured masala on another quickly after frying.
2)   Prepare the Masalas:
1.    Mint Flavour Masala:Grind dry mint leaves with chaat masala.
2.    Spicy Flavour Masala:Combine Red chilli powder, black salt (Sanchar), and dry mango powder (Amchur powder). Mix thoroughly.
3)   Serve: Place the flavoured, crispy Semolina shapes in separate bowls.
Tips:
1) Dough Consistency: Aim for a loose dough texture by gradually adding hot water.
2)   Resting Time: Let the dough rest for 15–20 minutes for better binding.
3) Oil Temperature: Maintain medium-high heat while frying for a crisp finish.
4)   Uniform Shapes: Use consistent-sized molds for even cooking.
5)   Seasoning: Adjust masala quantities based on personal taste.
6)   Drain Excess Oil: Use a mesh skimmer or paper towel after frying.