Method :
- Pound fennel with a pestle.
- Sieve flour and salt together.
- Make a well in the flour and pour
in milk and water.
- Mix gradually and knead into a
dough.
- Cover with moist cloth and keep
aside for 10 min.
- Melt 1/3 of the clarified butter,
add to the dough, kneading constantly to make it soft and smooth.
- Add pounded fennel and knead again
for 5 minutes.
- Divide into 12 equal balls, dust
lightly, roll into 6" discs.
- Apply (1 tsp) clarified butter
evenly over one side.
- Make a radial cut and fold disc
into a narrow conical shape.
- Place flat side of the cone on
palm together in a round movement to compress dough into a thick
flat round (pedha).
- Dust with flour, roll it out into
an 8" dish.
- Refrigerate for an hour on butter
paper.
- Heat griddle and shallow fry both
sides over low heat till golden.
- Serve hot.
Serves 4 - 6
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