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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.
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.
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.
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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 709.09 calories per serving with 8.25g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Use whole wheat flour instead of all-purpose flour. You can also bake them at 180°C (350°F) for 15-20 minutes or use an air fryer until golden and crisp.
Replace the dairy yogurt with a plant-based yogurt like coconut or soy yogurt. Use vegetable oil or coconut oil instead of ghee in the dough.
For a non-fermented version, skip the long resting time. Increase baking soda to 1 teaspoon and let the dough rest for just 30 minutes before rolling and frying.
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