Tosha
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.
For 4 servings
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying on low-medium heat is crucial. If the heat is too high, the tosha will brown quickly on the outside but remain raw inside.
- 2The fermentation time can vary depending on the climate. In warmer weather, it might take less time.
- 3For a richer flavor, you can use half all-purpose flour and half whole wheat flour.
- 4Ensure your yogurt is at room temperature and slightly sour for the best fermentation results.
- 5Store leftover tosha in an airtight container at room temperature for up to 3-4 days.
Adapt it for your goals.
Healthy
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.
veganVegan
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.
quickQuick
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.
