Boil water with oil and salt
Once boiling, reduce to simmer
Add flour slowly and mix vigourously
Depending on the type of rice flour, add more if it looks too wet or like glue
Use 4 strips of Scotch tape to tape a large piece of stretched saran/food wrap to the counter (granite/smooth-no ridges) or cutting board.
Take another piece of wrap the same size and tape it on one side with 2 strips - so it forms a 'flap'
Scoop out a ball of dough (doesn't have to be round), between the 2 layers of wrap
Roll the dough with a rolling pan. Make sure your rolling pin only contacts the top wrap sheet - not the actual dough (its sticky)
When its thin and flat (maybe 1/4 to 1/8 inch), use a circular lid to cut out the paasthi. Again, use the saucepan lid or tupperware - above the top wrap sheet
Lift the flap , put the excess cut out dough back in the bowl and put the circular paasthi on a hot skillet. Hardly any oil is needed. Cook till you see very few brown spots on each side - Only need to turn once (twice at the most)
Goes great with any 'curry' that's a bot on the runny side.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 16 (94%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 4.1mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 17
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