Punjabi / Feni (Nepali)

Ingrdients:
200 grams Ghee
500 grams Maida
Rice flour
Cornflour
Castor Sugar
Method:
Rub in 200 grms ghee into 500 grms maida to resemble bread crumbs. Knead to a slightly stiff dough with cold water. There should be enough ghee in it to shine on the palms when you roll the dough in your hands. Divide the dough into 2-3 and roll out each into a 1\4' thick chapatiBeat rice flour with little corn flour and ghee together. Apply this mixture on the chapati and roll it up tightly. Cut int 1" thick slices. Cool in the fridge for 1\2 hour or so. This makes the rolling out easier. Now flatten each slice and roll into thin puris. Put 3-4 long cuts in the puri. Heat oil\ghee then lower heat and slowly fry the puris to a light pink colour Remove and immediately sprinkle castor sugar liberally on each puri\feni\punjabi. Can be stored for sometime