- Add Yeast to the warm Milk or water and stir it lightly. Keep it aside to prove. Mix Sugar, Flour, Milk powder, Salt, Cardamom powder and Nigella seeds well.
- After 5 minutes of standing time, add the Yeast mix to the dry ingredients along with the melted Butter. I have taken instant dry yeast and therefore have added directly to the bowl with lukewarm Milk as required.
- Make a smooth dough out of it. Cover and keep aside to double in volume for about 2 hours at least or as required depending upon the temperature at your place.
- The quantity of Milk or water added depends upon the quality of the Flour used. Therefore add them accordingly. After 2 hours, punch the dough to release the excess air trapped inside and bring it onto the working surface.
- Divide the dough into 3 or 4 parts. It becomes easier to roll them if done like this. Roll each into 1 cm thick disc. Cut out triangular shapes and set aside for another 30 minutes for second proofing.
- Deep fry few at a time in hot Oil until golden brown on both the sides. Since this is a fermented dough, it gets fried very quickly. Do please keep a watchful eye on them. Drain on an absorbent paper.
- Serve these tempting Fried Dough or Khameer or Bakhamri at tea-time as a lovely Snack. It just melts in mouth. Super duper wonderful Snacking idea for everyone. Enjoy!
Yemeni Fried Dough or Khameer
#myrecipe
By Tanu Sharma
Mar, 29th
525
Servings
20 persons
Cook Time
35 minutes
Ingredients
7
- 9
Ingredients
- 2 cups All Purpose Flour or Maida
- 1/4 tsp Himalayan Pink Salt
- 2 tbsp Milk powder
- 1/3 Sugar
- 2 tsp Instant Dry Yeast
- 3/4 cup lukewarm Milk
- 2 tbsp melted Butter
- 1 tsp heaped Black Seeds or Kalonji
- 1/4 tsp Cardamom powder
