Kutchi Pakwan

Name: Kutchi Pakwan
Cuisine: Indian
Ingredients: 1 cup maida; 6 tbsp melted ghee; 1 tsp salt; As Required For maida slurry (satta); 1/4 cup ghee; 2-3 tbsp maida flour; As Required Oil for frying

Jasmin Motta _ #BeingMotta @cook_12567865

#BRC
#kutchrecipe
#Cooksnaprecipe
Traditional Popular Kutchi cuisine snacks.. Pakwan prepared from maida flour. Ghee+Maida Slurry ( satta) is applied to all layers of rolled thin rotis .

Jasmin Motta _ #BeingMotta @cook_12567865

#BRC
#kutchrecipe
#Cooksnaprecipe
Traditional Popular Kutchi cuisine snacks.. Pakwan prepared from maida flour. Ghee+Maida Slurry ( satta) is applied to all layers of rolled thin rotis .

Saved

Ingredients

1 cupmaida
6 tbspmelted ghee
1 tspsalt
As RequiredFor maida slurry (satta)
1/4 cupghee
2-3 tbspmaida flour
As RequiredOil for frying

Saved

Steps

1

In a mixing bowl add maida, salt, and melted ghee. Mix well. Add little water and bind into a soft dough. Cover and Keep aside for 15 minutes.
2

Make slurry (satta).. in a small container first beat ghee to smooth mixture. Add maida and again beat it. Keep aside.
3

Knead the dough and divide into 9 equal sizes flattened balls. Roll each into big thin rotis.
4

Now take one rolled roti. Apply prepared ghee + maida slurry all over the roti. On it keep another rolled roti, apply satta, keep 3 rd rolled roti apply satta. (We have to make 3 layers)
5

Cut into thin strips. Stretch each cut dough strip as much as you can. Start rolling from one end and make a round roll. gently flattened it. With a rolling pin gently roll each prepared dough roll into flattened puris.
6

Similarly, repeat steps 4 &5 preparation steps with the remaining cut thin dough strips.
7

Heat oil for frying. Add one rolled-out puri in hot oil, after a few seconds flip and with help of tongs ends quickly, and gently open up the layers. Deep fry 2-3 pakwan at a time on medium flame till crispy golden. Store in an airtight container.