Telvoru with Kahwa

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta, suji, ajwain (lightly crush between your palms to release flavor), turmeric powder, red chili powder, hing, and salt. Whisk to combine all dry ingredients evenly.
   • Add the 2 tablespoons of oil for the dough (this is called 'moyan'). Rub the oil into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for a crispy texture.
   • Gradually add small amounts of water and knead into a very stiff and firm dough. The dough should be tighter than a regular chapati dough.
   • Cover the dough with a damp cloth or a lid and let it rest for 15-20 minutes.
2. 2

   Shape the Telvoru

   • After the dough has rested, knead it again for a minute until smooth.
   • Divide the dough into 20-24 small, equal-sized balls.
   • Take one ball and roll it into a small disc, about 2-3 inches in diameter. It should be slightly thicker than a puri.
   • Using a fork, prick the entire surface of the rolled disc 5-6 times. This is essential to prevent it from puffing up like a puri during frying.
   • Repeat the process for all the dough balls. Keep the rolled discs covered with a cloth to prevent them from drying out.
3. 3

   Fry the Telvoru

   • Heat the oil for deep frying in a kadai or a deep pan over a medium flame. The oil should be moderately hot, not smoking.
   • To test the oil, drop a tiny piece of dough into it. It should sizzle and rise to the surface steadily, not instantly.
   • Carefully slide 3-4 rolled discs into the hot oil at a time, ensuring not to overcrowd the pan.
   • Reduce the flame to low-medium and fry the telvoru, flipping them occasionally. Cook them patiently for about 5-7 minutes per batch, until they are a deep golden brown and feel crisp.
   • Frying on a lower flame is the key to making them perfectly crisp all the way through.
4. 4

   Cool and Store

   • Once golden and crisp, use a slotted spoon to remove the telvoru from the oil, letting any excess oil drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to absorb any extra oil.
   • Let them cool down completely to room temperature. They will become even crispier as they cool.
   • Serve immediately with hot tea, yogurt, or a spicy pickle. Store the rest in an airtight container.