After the alphabet I, the alphabet N gave me severe headache. I couldn’t find a single flat bread which starts with N. So I opted to add the Nepal in it. Nepal has some amazing deep fried breads. I hope you remember the Gurung bread I posted earlier. Though the dough preparation is the same, the method of shaping and frying makes all the difference between these breads. Most of the blogs were written by trekkers who visited Nepal and they claim that this is one of the yummiest breakfast dishes they ever had. You will be surprised on how this bread is served. It is served with a huge jalebi called as Jeri and halwa made with semolina. The trio is called as the Jeri Swari Halwa and makes a filling breakfast.
Even though I make sweets or breads, I am never tempted to eat them. But this dish tested my determination. While I was going through the blogs and reading insta posts on the bread and halwa, I just couldn’t control my craving for sweet. I really wanted to make a jalebi and enjoy it with this bread but didn’t have the resolve to do so much work. So we went out that day, bought a huge batch of various sweets and enjoyed them to my heart full. The next day’s regret was another story. But still this dish gave me a craving which I haven’t had for more than a year. My daughter loved it as it is. Though the dough is like poori dough, you need to take care while frying not to brown the sides. These are removed from oil very quickly so that they remain white and also soft and flexible.
All Purpose Flour / Maida – 1 cup
Salt – 1/2 tsp
Oil To Deep Fry
In a bowl, mix together flour and salt.
Add enough water to make a soft dough.
Cover and set aside for 30 minutes.
Apply some oil on a board.
Divide the dough into four equal portions.
Roll them into balls.
Place a ball on the board and coat it with oil.
Pat it to make a thin disc.
Heat oil in a kadai.
Deep fry the breads without changing the colour.
Serve it with jalebi and halwa.
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