HKC 4.1: BREAD STICKS

Mix together flours, salt and seeds. Add ghee solids and mix with hands until flour is the consistency of coarse corn meal. Add enough warm water to make a soft and damp dough (but not wet). Add water gradually to avoid using too much. Knead the dough until done for 5 to 10 minutes. Divide it into 12 parts. Roll the bits of dough into long shapes, no longer than 5" long and 1"-1 1/2" in diameter. Deep fry the bread sticks, several at a time. They should be covered as much as possible by the ghee. Deep fry on a medium flame until they are golden brown and sound hollow when tapped. Remove with tongs and drain. Delicious buttered or plain, they are very good for traveling and will keep nicely for 2 to 3 days. They also make elegant rolls.