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Wednesday, May 4, 2011

Namak Paray by Chef Shireen Anwar

Flour (Maida)                     2 cups
Clarified butter (Ghee)     2 tbsp heaped
Salt                                      1 tsp leveled
Carom seeds (ajwain)     1 tsp
or cumin seeds (zeera) 

-       Sieve together flour and salt, then mix in ghee and carom seeds,
-       Knead with water into a medium dough, cover and leave it for 1 hour
-       Roll it thin (as thin as possible), cut in small diamond shape deep fry in oil, cool and keep in air tight container
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