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.
