(Makes around one dozen medium-sized shells, plus extra end-bits for straws):
- Atta (Wholewheat flour): 1 cup
- Ajwain (Carom seeds): 1/4 teaspoon (or to taste). Optional, or use any spice/herb/seasoning of choice.
- Oil: 2 Tablespoons (I used cold-pressed, organic, groundnut oil. Can substitute with ghee/butter, if not vegan.)
This can be doubled for an even richer, more crumbly (khasta/खस्ता) result.
I used 2 TBS here. (Quadrupling it will make shortbread)
- Salt: 1/2 teaspoon
- Chiroti sooji (Super-fine wheat semolina): 2 Tablespoons, Optional. Again, add this only if a more brittle crumb is desired, like when making a slightly thicker crust.
- Mix the dry ingredients together.
- Add in the oil/fat.
- Rub the fat into the mix till it resembles fine breadcrumbs.
- Add the barest minimum cold water by tablespoonfuls, and mix it in.
- Keep adding more water bit by bit. In picture 5, the process is almost done, though still too crumbly to roll out.
- So I add just a bit more water, till the dough comes together, to make a very stiff dough.
The exact quantity of water required might vary each time; here I used about 5 TBS (75ml) totally.
This is important, the crust needs to be very thin.
Much elbow grease will be much required!
|A motley collection of various moulds pressed into service!
The flat ones are crackers.
Here are the baked shells, they are perfectly done.
But I like them to be JUST a teensy bit browner that this, so I’m going to pop them into the oven again for just a few more minutes to get that perfect shade of brown-ness.
A friend was inquiring, – during a discussion about why I was switching to stainless steel, and whether aluminium was really all that bad, – about how the tray component affected the end result, since SS isn’t as good a conductor of heat as Al, and well, here they are. The plain-edged shells were baked on inverted stainless steel cups, and actually turned out crisper! (Though, just for the record, some things like pita bread, for eg., do bake better on my Aluminium cookie sheet than on the SS one. So it’s not a clear winner. I still do have plenty of Al bakeware from long ago, not planning to replace most of them anytime soon.
END OF SMALL DIGRESSION]
In they go again for just a few minutes.
And NOW they’re just perfect, I say!
(Feel free to skip this last step if you’re not so picky about the colour)
Could eat them right away!