Make a smooth dough using all the ingredients. Use water as required to knead it. Keep it covered for 20 minutes.
After 20 minutes, divide the dough into 3 portions and roll a thin roti out of each. Cut the edges and make a rectangular shape out of the roti.
Cut square pieces out of the rolled out roti. Twist it from the bottom and pinch it to shape it as a flower petal.
Deep fry them in hot oil on a medium high heat. For the sweeter version, skip salt and soak them in sugar syrup. Serve them at iftaar or any day as a wonderful snack with chai. I had made these for iftaar time this Ramadan. Everyone relished it's unique taste and texture to the core.
Store them in airtight containers after thoroughly cooled and relish upto a week.
A yummy snack idea for everyone including kids at iftaar or as a lovely crispy snack at tea-time on any given day. Make them in large amounts and store for use with chai. Both salty and sweeter versions are a must try ones with simple ingredients. It has a unique flavour too because of both cooked rice and raw rice powder. Your loved ones will relish it's crispy texture and flavour. Happy Frying!
