Super Crispy Kutchi Pakwan (diwali or tea time snack)

Name: Super Crispy Kutchi Pakwan (diwali or tea time snack)
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose flour (maida); 0.5 cup (for dough and slurry) Ghee; 1 tsp Salt; as needed (to make soft dough) Water; 1 tsp (for sprinkling) Black pepper powder; for deep frying Oil

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#DMM
#cookpadindia
#cookpad_in
Every piece of Kutchi Pakwan is a treasure of layers! Made with refined flour, ghee, and a pinch of salt, these golden layered pockets are perfect for munching.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#DMM
#cookpadindia
#cookpad_in
Every piece of Kutchi Pakwan is a treasure of layers! Made with refined flour, ghee, and a pinch of salt, these golden layered pockets are perfect for munching.

Saved

Ingredients

1 hour

2 servings

2 cupsAll-purpose flour (maida)
0.5 cup(for dough and slurry) Ghee
1 tspSalt
as needed(to make soft dough) Water
1 tsp(for sprinkling) Black pepper powder
for deep frying Oil

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Steps

1 hour

1

Mix flour, hot ghee, and salt. Add water to make a soft dough. Cover and rest for 30 min.
2

Make a thick slurry by mixing 0.5 cup ghee with some flour.
3

Roll out large, thin rotis from the dough.Layer 3 rotis, spreading ghee slurry between and on top.cut it into strip.(shown as photo)
4

Now fold this 3-layered dough 1 over 1 and gently stretch it as much as possible like rubber and roll it.Roll up the layered dough, press lightly, and roll out like puris.
5

Roll it your desire size.i have made both small and big size.
6

Deep fry in hot oil on medium heat, separating layers with tongs, until golden and crisp.
7
8

Sprinkle with black pepper powder.Store in an airtight container. Enjoy with tea or coffee!

Tips

For extra crispiness, apply slurry (sato) properly in every layers and ensure the oil is hot enough before frying and separate the layers gently while frying.

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