• Maida - 400 gms.
  • Salt - to taste
  • Vanaspati - 50 gms.
  • Dhara Oil to fry.


Sieve the maida well with salt and place in a flat dish.
Make a bay in the centre and put 50 gms. vanaspati for leavening.
Add cold water and make a stiff dough.
Cover with wet cloth and refrigerate.
Make roundels of 15 gms and form pedhas.
Roll out on an oily surface into thin discs.
Briskly fry in smoking oil till puffed up and turn over.
Serve hot.