Yes, do try it. The art is in ensuring they are light and not heavy dough balls; both when the dough rises because of the taari and when frying at the end.
Looks and sound delicious. I am going to try making this. I can't fine taari, fermented sap. There is palm wine. Will that work? The story about your grandfather relay touched me and made me want to try this.
Most interesting article on the Parsi bhakra.
Good introduction to the Zoroastrian community too.
Well written!
Hi Karen,
Yes, do try it. The art is in ensuring they are light and not heavy dough balls; both when the dough rises because of the taari and when frying at the end.
regards,
Niloufer
Looks and sound delicious. I am going to try making this. I can't fine taari, fermented sap. There is palm wine. Will that work? The story about your grandfather relay touched me and made me want to try this.