The rustic iron Wok which was abandoned long back sits pretty in the backyard of my mom’s place after the entry of that swanky oven in her kitchen. This black heavy-bottom wrought iron wok has been a part of our childhood memories for long. The melt-in-mouth cookies, Naan Khatais, Baatis and sort of spongy cakes she baked in it makes this 'wok' an important part of our growing years.
These Chickpea flour (besan) cookies were the most baked goodies in our indigenous oven. Half of the wok was permanently filled with sand and a thin aluminum plate served as the baking tray to bake.
- 1 cup chickpea flour or Besan
- 1/2 cup all purpose flour
- 1/4 cup Palm sugar or powdered white sugar
- 3 tbsp. vegetable oil
- 1 tbsp. water
- 1 tsp lemon juice
- 1 tsp. cardamom powder
- A pinch of salt
- Powdered sugar for coating