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Suhaalis were traditionally made for weddings and special occasions like Holi, Diwali etc. Today however, they are available throughout the year at “namkeen shops”. These crisp tea-time delights can also be relished with a cup of hot masala tea or a dollop of mango pickle for a quick snack.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 25 equal portions and roll each portion into a 25 mm. (1") diameter thin circle using a little plain flour for rolling.
- Prick each circlewith a fork at regular intervals.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few suhaalis at a time, on a medium flame, till they turn golden brown in colour from both the sides.
- Drain on an absorbent paper and keep aside to cool.
- Serve or store in an air-tight container.
Nutrient values (Abbrv) per suhaali
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