I made some of this 2 days in a row once I realized we had oil in the house 
this is how they turned out
Here’s what you need to make some
-1 cup of flour
-1 tablespoon of sugar
-1 teaspoon of baking powder
-1/4 teaspoon of salt
-1/2 cup of cold water
-a pan and enough oil to deep fry the mix
1. Once the dry ingredients are mixed well, pour some cold water into the Center of the bowl and fold the dry ingredients into the water. The idea is to keep the bowl dry.
2. Once you kneaded all the dough, powder it with just a little more flour if the ball of dough feels sticky. Then leave the dough be for about an hour. It makes it stretchier.
3. Heat the oil to 375F. This amount of ingredients is good for 3-4 pieces, but if you want smaller pieces that’s fine. Take a ball of it, roll it to a ball in your hands, then stretch the dough as thin as you can. It helps to poke a hole in the Center (a trick the local friendship Centre taught me)
4. Try to keep the dough stretched as you lower them into the oil. Once it starts frying it should retain its shape and size. Flip them over once you see a little brown on the edges. They’re done when both sides are a golden brown.
(HINT: normally I triple the ingredients so we have snacks for a couple days)
this is how they turned out
Here’s what you need to make some
-1 cup of flour
-1 tablespoon of sugar
-1 teaspoon of baking powder
-1/4 teaspoon of salt
-1/2 cup of cold water
-a pan and enough oil to deep fry the mix
1. Once the dry ingredients are mixed well, pour some cold water into the Center of the bowl and fold the dry ingredients into the water. The idea is to keep the bowl dry.
2. Once you kneaded all the dough, powder it with just a little more flour if the ball of dough feels sticky. Then leave the dough be for about an hour. It makes it stretchier.
3. Heat the oil to 375F. This amount of ingredients is good for 3-4 pieces, but if you want smaller pieces that’s fine. Take a ball of it, roll it to a ball in your hands, then stretch the dough as thin as you can. It helps to poke a hole in the Center (a trick the local friendship Centre taught me)
4. Try to keep the dough stretched as you lower them into the oil. Once it starts frying it should retain its shape and size. Flip them over once you see a little brown on the edges. They’re done when both sides are a golden brown.
(HINT: normally I triple the ingredients so we have snacks for a couple days)
