Aloo Bhujia
By admin
Instructions
1
Rub the fat into the flour until it holds shape when pressed.
2
Knead a stiff dough with the spices and rest 15 minutes.
3
Shape — press through a mould, roll and cut, or hand-shape.
4
Fry in medium-hot oil in batches until evenly golden and crisp.
5
Cool completely on a rack.
6
Store airtight — stays crunchy for 2-3 weeks.
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