Sohalā Fried Bread
Sanskrit
तैलपूर्णकटाहे तु सुतप्ते सोहलां पचेत् । उत्तानपाकसंसिद्धाः कठिनाः सोहला मताः ॥ ८४ ॥ तैलमग्नाः पीतवर्णा मृद्वः पाहलिकाः स्मृताः ।
English
In a cauldron full of oil, thoroughly heated, he should cook the sohalā. Brought to completion by cooking face-up, the sohalās are held to be firm. Sunk in the oil, yellow in colour, and soft — these are known as pāhalikās.
Ingredients
- 300 g plain white wheat flour, or a finely sifted atta
- 20 g ghee, plus more for the hands
- ¾ tsp fine salt
- 100 ml whole milk
- 80–110 ml water
- Rice flour, for dusting
- Oil, for shallow frying
Method
- Mix the wheat flour and salt. Rub in the ghee, then add the milk and enough water to form a soft dough.
- Knead for 8–10 minutes in a wide bowl, slapping and stretching the dough rather than only pushing it, until it is smooth and glossy. Cover and rest for 30 minutes.
- Divide into 12 balls. Dust with rice flour and roll each into a 10 cm round.
- Heat the oil in a wide pan to about 180°C. Slide in a round and leave it to float with its upper face clear of the oil, spooning hot oil over it if you like.
- Once golden on the underside, drain on a rack and serve immediately.
Notes
- To make pāhalikās, use enough oil to fully submerge the bread, holding each round under the surface with a slotted spoon until it puffs and is cooked through.