Suhali
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Crisp, flaky fried discs of flour and ghee, sweet or salted, sent in the kothli gift for daughters at Teej.
Region: HaryanaOccasion: Hariyali Teej; also made for weddingsTime: 45 minServes: 8Vegetarian
Ingredients
- 2 cups maida or whole wheat flour
- 4 tbsp ghee (moyan)
- ½ tsp ajwain (for salted) or ½ cup powdered sugar (for sweet)
- ½ tsp salt (for salted)
- Water to knead
- Ghee or oil for deep-frying
Method
- Rub the ghee into the flour with the fingertips until it holds together when pressed. Add ajwain and salt, or the sugar.
- Knead with a little water into a stiff dough. Rest for 15 minutes.
- Roll into small rounds about 3 mm thick and prick them with a fork so they do not puff.
- Fry on low heat until crisp and lightly golden, which takes 8–10 minutes per batch.
- Cool completely and store in an airtight tin.
History
In Haryana, families send a kothli, a gift parcel of clothes, bangles, ghevar, suhali and other sweets, to their married daughters for Teej.
Significance
Suhali keep well for weeks, so they travel easily in the kothli and are shared in the daughter's new home.