1 tbsp - vegetable shortening (use one free of trans fats)
For the stuffing:
1/2 cup - powdered sugar
1 tsp - powdered cardamom
1 tbsp - sesame seeds, toasted
2 tbsp - shredded coconut
How to Make Chavde or Mande
Place the dough ingredients in a bowl or in a food processor.
Knead into a pliable, soft, elastic dough that's not too hard but doesn't stick to your fingers either. If you're kneading this in a food processor, pour the water in with the blades running until a dough ball forms.
Place the dough in an air-tight container and set aside for at least 15 minutes.
Place all the filling ingredients in a bowl and mix well. Here's an idea, not traditional - add some nuts to this mix. Pistachio or blanched, thinly sliced almonds would be divine.
In a small wok or a skillet large enough to fry the chavde, heat enough oil to deep-fry. You want your oil to be at 350 degrees which is pretty much a perfect temperature for frying and one at which the food won't absorb much oil.
Divide the dough into 10 pieces.
Roll each piece into a smooth ball and, using just as much flour as you absolutely need, roll into a really thin disc, around 5-6 inches in diameter.
Place the disc into the hot oil and fry either side for about 15 seconds or until the disc is all bubbly and beginning to stiffen ever so slightly. You do need to get a good feel for this-- if you take out the disc too fast it won't be cooked enough. But if you leave it in the oil for too long, it'll stiffen up before you have a chance to fold it.
Place the disc on a plate covered with a kitchen towel to absorb any oil.
Sprinkle about a tbsp of the sugar mixture over one half of the chavda, then fold over the other half to form a semi-circle. Spring a couple more tsps of the sugar mixture over half the semicircle and fold over once more.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.