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10
Easy
By Shamil Thakrar, Kavi Thakrar and Naved Nasir
Published 2019
This is a puffed-up deep-fried bread which hails from the Punjab, in the north of India. It is the typical accompaniment to chole.
The dough needs at least 3 hours to rest, but is perhaps better with 10–12 hours. The warmer the room is, the sooner the dough will be ready.