Air fryer recipe · Snacks · Haryana
Haryanvi Ajwain Suhali
Thin, crisp discs of gram flour and maida with ajwain and kalonji, a savoury take on the suhali Haryana and western UP homes make for Teej and the festival season. Air-fried, it turns out like a crisp cracker.
- 40 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- HaryanaState
Part of the Diwali across India collection
Nutrition per serving
- 205kcal
- 4.6 gprotein
- 23.0 gcarbs
- 10.2 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)1 cup
- Gram flour (besan)1/2 cup
- Ghee3 tbsp + 1 tbsp for brushing
- Ajwain (carom seeds)1 tsp
- Kalonji (nigella seeds)1/2 tsp
- Red chilli flakes1/2 tsp
- Salt3/4 tsp
Method
Mix the dry base
Sift the maida and besan together, then mix in the ajwain, kalonji, chilli flakes and salt. Crush the ajwain between your palms first to wake up its flavour. The besan gives suhali a nutty taste and a golden colour.
Rub in the ghee
Rub in 3 tbsp ghee until the flour looks like wet sand and holds when pressed. Well rubbed-in ghee is what makes suhali crisp and crumbly.
Knead and rest
Knead with cold water into a firm dough. Besan dough turns sticky quickly, so add the water a little at a time. Keep it firm, as a soft dough gives chewy suhali. Rest it covered for 15 minutes.
Roll thin and prick
Roll the dough into a large sheet about 2 mm thick. Cut small rounds with a cutter or a steel glass. Prick each one all over with a fork so they stay flat.
Brush and arrange
Brush the rounds lightly with ghee on both sides. Arrange them in a single layer in the basket.
Air-fry crisp
Air-fry at 170°C for 12 min, turning them once halfway, until light golden. Cool on a rack, where they turn fully crisp. Serve with tea or with a spoon of mango pickle.
