Samak Bytes

Ingredients

Samak Atta: 1 Cup

Salt: 1 tsp

Jeera: 1 tsp

Ginger: 1 tsp (grated)

Green chillies: 2 (finely chopped)

Green coriander: 2 tsp (finely chopped)

Boiled potatoes: 2 (grated)

Coconut powder: 2 tbsp (Optional)

Peanut powder: 2 tbsp (Optional)

Let's Begin!

• Heat 2 tsp ghee in a pan/karahi and grease it nicely

• Add Jeera and let it splutter

• Add 2 cups water into the pan and bring the flame to medium high

• Add salt, ginger and green chillies and stir

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Now add the samak atta 2 spoons at a time stirring continuously

• Once you have added the whole atta, stir briskly so that no lumps are formed

• Keep stirring briskly till it starts taking the form of dough and leaves sides

• Switch off the flame and remove the dough on a greased thali

• When the dough becomes slightly cold, add potatoes, coconut powder, peanut powder, coriander and 1/2 tsp salt and mix well

• Now by pressing with your hands, shape the dough into a square of about 1/4 inch thickness

• Leave it to set for around half an hour

• Now cut pieces from this square

• Put ghee / oil on a non-stick pan and shallow fry the dough pieces golden brown on both sides

• Serve hot.

Note:

• Use Sendha Namak

• The dough should not have any lumps

• You can store the cut pieces in an airtight box and refrigerate. They will stay good for 2-3 days.