Ingredients:
For dough:
1 and ½ cups flour
.1 tablespoon flour
. ½ teaspoon salt
. one teaspoon Talmakhana
. Oil for deep fry
For stuffing:
. fifty gram tamarind
. one teaspoon deep-fried cumin powder
.4 dried red chillies
. a pair of teaspoons sugar or to style
. Salt
. Black salt (optional)
Also need:
Round kitchen utensil
How to make:
1.First soak Talmakhana in water for 10-15 minutes, then dissolve salt with Talmakhana’s water, flour and flour. Knead properly and build sleek dough.
- Divide the dough six equal balls and roll ball into flat skinny bread.
- currently cut the bread with kitchen utensil. Roll remainder of balls same means.
- Place fry pan on medium heat. Don’t build oil too hot. Fry the fuska shells on medium heat otherwise the shells won’t be crisp.
- Soak peas over night and boil with salt.
- Drain peas and blend potato, roast cumin, chillies, coriander, onion and black salt.
- Soak tamarind 0.5 hour with one cup water. Fry the chillies and crush them.
- Add crushed chillies, salt, cumin powder and sugar in tamarind water.
- currently build hole in fuska shells and insert peas stuffing there. build 8-10 of them and serve in an exceedingly plate along side tamarind water.