Crispy Jaggery Sanjori

Instructions

Step 1: Sift the plain flour into a mixing bowl and add a pinch of salt.
Step 2: Pour hot oil over the flour and mix thoroughly with your hands until the flour holds its shape.
Step 3: Gradually add warm water to knead a semi-soft, smooth dough and let it rest under a lid for thirty minutes.
Step 4: Roast the fine semolina in a dry pan over low heat until it turns a light golden color and releases a nutty aroma.
Step 5: Heat water and jaggery pieces together in a separate pan just until the jaggery dissolves completely, then turn off the heat.
Step 6: Strain the warm jaggery syrup into the roasted semolina, mix well, and cover it to rest for at least five hours to thicken up.
Step 7: Mix ground ginger, cardamom powder, and fresh grated nutmeg into the thickened semolina filling.
Step 8: Take small portions of the rested dough, flatten the edges to make a small cup, place a ball of filling inside, and seal the top tightly.
Step 9: Gently roll out the stuffed dough on a flat board into medium-sized flatbreads.
Step 10: Deep fry each flatbread in medium-hot oil on low heat until both sides turn crisp and golden brown.