Rosettes and Boats

Form pasta dough into 8 balls.

Flatten a ball on a corn starch sprinkled surface, and roll out to a 12 inch circle.

Then take a flour and ghee mixture, smear on, and place another layer on and repeat.

Pat down, and roll like a swiss roll.


Slice, pinch the bottom, flatten and roll once again, this time to 18 inches.


Deep fry and this is what you get!

Instead of leaving the flour/ghee mixture plain, you can add some crushed cumin.

Instead of flattening round side up, you can flatten the sides down for what I call a boat look.

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