Perfect recipe. Thanks for sharing. Made it three times already! Came out perfect everytime! Only downside is that the fried oil is rendered useless as all the cornflour from the paste, gathers at the bottom of the wok when frying. I had to change the oil twice mid way.
Thank you for your lovely comment! I really love to hear your feedback. Making anything with breading or flour/starch usually leaves some amount in the oil. Some of the things that can be done for minimal impact - 1) using less oil for frying. I usually try and stick to 1.5 US standard cups. 2) Spreading a thin layer of the prepared paste on the discs to prevent access from seeping into the oil. 3) Traditional method is to use rice flour instead of cornflour. But rice flour, in my opinion doesn’t make the end product as khasta/khuskhushit. So I personally prefer to use cornflour. Although I haven’t tried it yet but may be we can use 1/4th cup rice flour + 1/4th cup cornflour as a substitute. Just a thought.
@@ThatHappyBowl Great suggestions. Yep Even I have tried using rice flour and the layers were barely there. Cornflour gives lovely crisp distinct layers. Using less oil sounds great. Thanks again for the lovely recipe.. and the tips😊
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This recipe is a must do. My kids loved it so much. Will try again!😋😊
Thanks a lot 😊
Delicious sweet treat to try out at home!❤
Thank you
Perfect recipe. Thanks for sharing. Made it three times already! Came out perfect everytime! Only downside is that the fried oil is rendered useless as all the cornflour from the paste, gathers at the bottom of the wok when frying. I had to change the oil twice mid way.
Thank you for your lovely comment! I really love to hear your feedback. Making anything with breading or flour/starch usually leaves some amount in the oil. Some of the things that can be done for minimal impact - 1) using less oil for frying. I usually try and stick to 1.5 US standard cups. 2) Spreading a thin layer of the prepared paste on the discs to prevent access from seeping into the oil. 3) Traditional method is to use rice flour instead of cornflour. But rice flour, in my opinion doesn’t make the end product as khasta/khuskhushit. So I personally prefer to use cornflour. Although I haven’t tried it yet but may be we can use 1/4th cup rice flour + 1/4th cup cornflour as a substitute. Just a thought.
@@ThatHappyBowl Great suggestions. Yep Even I have tried using rice flour and the layers were barely there. Cornflour gives lovely crisp distinct layers. Using less oil sounds great. Thanks again for the lovely recipe.. and the tips😊
Anytime 🤗