1 1/2 Cup maida
to taste salt
1 1/2 cup water
Ghee (to shallow fry)
Combine maida and salt in a mixing dish. To make a thin batter, add water. The batter should be thin enough that it drips off the fingers.
Heat the ghee in a wok to shallow fry.
Make a nest-like design with your fingers that is somewhat circular in shape.
Do not turn the ghyoor upside down. It only needs to be cooked on one side. Serve with khatta meat once it has finished cooking (approximately 2-4 minutes).
Ghyoor can be made sweet as well. Castor sugar can be used in place of salt, or sugar can be sprinkled on top.