Diwali savory snack recipe for Thattai

The name for these fried treats, thattai, may have been taken from the Tamil word meaning "flattie" or "pattie." These South Indian treats sometimes are found in shops, but connoisseurs swear by the fresh taste of homemade.

Thattai

1 l (4 cups) rice flour

125 ml ( 1/2 cup) urad dal flour (or chickpea flour)

30 ml (2 tbsp) yellow split peas, soaked in hot water for 10 minutes

5 ml (1 tsp) cayenne pepper, or to taste

10 ml (2 tsp) sesame seeds

10 curry leaves, roughly torn (optional)

Salt, to taste

50 ml ( 1/4 cup) butter, cut into small pieces

375 ml (1 1/2 cups) water

Vegetable or canola oil, for frying

Arrange a large sheet of waxed or parchment paper on the counter near the work area.

In a large bowl, combine both flours, yellow split peas, cayenne, sesame seeds, curry leaves and salt. Using a pastry cutter or 2 knives, cut in butter. Add 50 ml ( 1/4 cup) of the water and begin making a dough.

Add water 15 ml (1 tbsp) at a time until the mixture has the consistency of pie crust. Working on the waxed or parchment paper, form the dough into 2.5-cm (1-inch) balls, then use a rolling pin to flatten each into a disc about 5 mm ( 1/4 inch) thick. Set the discs on the paper, then use a knife to cut the discs into quarters. Using a fork, prick each piece in several places.

In a large, deep skillet over medium, heat about 2.5 cm (1 inch) of oil. To test the oil, place a small piece of bread it in; it should sizzle.

Carefully slip the quarters into the oil. Do not crowd the skillet. Turn them occasionally with a slotted spoon, frying until golden brown. Transfer to paper towels to drain. When completely cool, store in an airtight container. Will keep for several days.

Makes 8 servings.

Source: Recipe adapted from the blog "Food in the Main" at http://srefoodblog.blogspot.com.