Eaidamy ( A traditional Snack)

You might be wondering, what a name? How to pronounce it? Even I was amazed on hearing this name 'Eaidamy' - pronounce as 'Aidamy'. But you must taste this snack, its really tasty and crispy...I am sure, you won't be able to stop by eating just one...

Recently, when I had put up a stall for my Homemade Chocolates in Hyderabad, I met an aunty 'Meena'. She is really a jovial person and within no time, she became friends with all.

The next day, she brought us all, a snack called 'Eaidamy' which she told was her family traditional snack. Though I have not heard about this snack and never tasted like this one before, I liked it a lot...very tasty and crispy.... Being a foodie and a food blogger, I wanted to know the recipe ;) Directly asked her the recipe and she was good enough to explain me the method how to prepare it.

Yesterday, thought to give it a try and it came out good. Though I liked aunty's Eaidamy a lot, mine was not that bad.. :) I was going on frying and within no time, the whole lot was finished... It was a good Diwali snack for all of us. I thank aunty Meena for introducing me to this tasty, crispy snack..

Aunty's Eaidamy was in circle shape. Whenever I rolled the dough thin, mine became very big circle, so I had to cut them for easy frying...If you can roll small thin discs, fine, go ahead and fry them just like that...

Try it out friends, you will love it for sure...

Ingredients

2 cup Besan
1 tsp Ginger Garlic paste
1/2 tsp Jeera/Cumin seeds
3 - 4 Green Chilli (grind into fine paste)
1 tsp Til/Sesame seeds
1 tsp Kashmiri Red chilli powder
Few Curry leaves (finely chopped)
1/4 tsp Turmeric powder
Salt to taste
3 cup Whole Wheat Flour
Water as required
Oil for deep frying


Method

• In a bowl, add besan, ginger garlic paste, cumin seeds, green chilli paste, sesame seeds, Kashmiri red chilli powder, curry leaves, turmeric powder and salt. Mix and add water little by little. Knead it into a stiff dough. This is the stuffing. Cover and keep aside.
• In another bowl, add whole wheat flour, salt and water. Knead it into a dough just like a chapathi dough.
• Take a small portion of the wheat flour dough and stuff it with a small portion of the besan dough.
• Seal all the sides and roll it into a very thin disc. (just like we roll for making parathas, but this one should be very thin). Keep this aside.
• Do the same procedure with the rest of the dough.
• Heat oil in kadai. When the oil is hot, drop each of the thin discs - one at a time - and fry till golden colour on both sides.
• Transfer them on to a tissue paper.
• Serve it with a cup of coffee or tea.

Note:

1. These can be stored in an airtight container and will remain fresh for several days.
2. The more thin you roll the dough, the more crispy it will be.
3. The besan dough should be stiff, while the wheat dough should be just like a normal chapathi dough.
4. Add chilli as per your taste.
5. With the same dough, you can make pooris too. For making pooris, roll the dough just like you roll for pooris.. ie. no need to roll it thin.

Thanks for visiting

Happy Cooking!!