- Maida - 1 cup
- Salt to taste
- Ghee - 1 tsp + extra for brushing
- Sugar - 1 cup (Powdered Sugar if not making sugar syrup)
- Water - 1/2 cup
- Cardamom Powder - a pinch (Optional)
Method:
- Grease or line a plate for keeping the sugar coated phenoris beforehand.
- Add maida, ghee and salt to taste in a mixing bowl. Mix well to combine with hands.
- Gradually add water and knead to a stiff(not so soft) and smooth dough. Keep aside for 5-10minutes.
- Pinch lemon sized balls from the dough and roll it to thin chapathis. Keep aside. Repeat for all the dough.
- Place the first rolled chapathi on a flat surface and brush melted ghee generously on the chapathi. Optional to dust some dry flour on top of the brushed ghee. On top of that, place the second chapathi and repeat stacking till all the rolled chapathis are over or 6 layers.
- After stacking, roll the chapathis tightly as shown in the video.
- Cut to 1/2 inch thick pieces and gently flatten the cut pieces using hand or a roller without applying much pressure.
- Meanwhile add sugar and water in a saucepan and make sugar syrup of one string consistency on medium flame. Add cardamom powder if needed. Switch off the flame when consistency is achieved.
- Heat oil in a pan for frying on medium flame.
- When oil is hot, deep fry the phenoris till crisp. Keep stirring for even frying. Do not overcrowd oil with phenoris at a time.
- Dip the phenoris in sugar syrup for few seconds and transfer to the prepared plate to dry. When dried, sugar layer can be seen on the phenoris.
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