Mix the
yeast, sugar, and water together. Keep aside for 10 minutes.
Sift the flour and salt. Rub in the butter till the mixture
becomes crumbly. Add the yeast mixture, milk, and eggs;
knead into a smooth, elastic dough. Cover with a damp cloth
and keep in a warm place to rise. It should rise to almost
double its volume.
Knead
again and divide the dough into 16 balls. Roll each out into
a 3/4”-thick disc. Lay the discs on a greased tray; sprinkle
the onion seeds. Let the discs rise again till they double
in size. Deep-fry the discs in a wok till golden brown.
Remove
and drain the excess oil. Serve hot.
Time:
Preparation time: 30 min.
Cooking time: 20 min.
