non-vegetariannut-free
sindhi
Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
45 min
552 cal
31gProtein
56gCarbs
24gFat
2Recipes
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Crispy, sweet Tosha – a delightful, energy-giving snack that's pure homestyle comfort!
A classic sweet from Jammu's Dogri cuisine, these golden-fried, slightly tangy treats are made from a fermented dough. Crispy on the outside and soft inside, they're perfect for festivals or as a special snack.
Serving size: 1 serving
In a large mixing bowl, combine the all-purpose flour, powdered sugar, fennel seeds, baking soda, and salt. Mix well. Add the melted ghee and yogurt to the dry ingredients. Mix everything together and knead to form a soft, pliable dough. If the dough is too stiff, add a tablespoon of lukewarm water at a time until you reach the right consistency. Don't over-knead.
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Crispy, sweet Tosha – a delightful, energy-giving snack that's pure homestyle comfort!
This sindhi dish is perfect for snack. With 709.09 calories and 8.25g of protein per serving, it's a nutritious choice for your meal plan.
Cover the bowl with a damp cloth or a lid. Place it in a warm spot in your kitchen and let it ferment for 6 to 8 hours. The dough will rise slightly and develop a characteristic tangy aroma.
After fermentation, gently knead the dough for a minute. Divide the dough into two equal portions. Take one portion and roll it out on a lightly floured surface to about 1/4 inch thickness. Using a knife or a pizza cutter, cut the rolled dough into diamond or square shapes, about 2 inches in size.
Heat oil in a deep pan or kadai over medium heat. The oil should be hot but not smoking. Carefully slide the cut dough pieces into the hot oil, a few at a time. Do not overcrowd the pan. Fry on low to medium heat, turning occasionally, until they are golden brown and crisp on both sides. This should take about 4-5 minutes per batch. Remove the fried tosha with a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
Let the tosha cool down slightly before serving. They can be enjoyed warm or at room temperature.