Crisp syrup-soaked spirals with a hint of saffron. Best eaten fresh, while they still crackle and release syrup at the first bite.
How to make it. Make the batter with water, let it ferment as directed and pipe spirals into hot oil. Dip in warm syrup for a few seconds.
Best for. A festival and street-fair classic. In North India it is eaten for breakfast with hot milk.
100 g pack from Gits, the benchmark in Indian instant mixes since 1963. Shipping across Spain and Portugal from our warehouse in Barcelona.