| 1. | Mix all ingredients except hot oil, water and oil for deep frying. Add hot oil and mix with a spoon. Add ¼ cup / 60 ml water. Mix. Add enough of remaining water (2 tbsp/30 ml), 1 tbsp/15 ml at a time, mixing after each addition, till dough forms a soft ball. Make 15 balls about 1¼ inch/3 cm in diameter. Keep covered with a damp cloth. |
| 2. | With oiled hands, place a ball of dough in the centre of the palm and press gently with the other palm and fingers to flatten into an even round shape about 2¾ inch/7 cm in diameter and ¼ inch/6 mm thick. Make remaining balls into rounds in the same way. Keep covered with a damp cloth. |
| 3. | Heat oil in a deep fry pan on high heat about 5 minutes. Reduce heat to medium. Add 3 rounds one after the other. Fry till golden brown and crisp. Remove and drain. Fry remaining rounds in the same way, increasing heat after each batch. Serve vade hot, accompanied with chutney. |
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