HKC 6.1: CHUDY NOODLES

Mix together flour, spices and a few tablespoons hot water to make a firm dough. This should not be like a batter, but it should be wet enough to squeeze through a ricer. Knead the dough for 5 minutes, and meanwhile heat the ghee in a deep pot. When the ghee is almost smoking, place a nice amount of dough in the ricer, and squeeze it through into the ghee. In a minute the noodles will be done; they will have a brown color. Do not fry too long because they keep cooking when removed from the ghee. These are very crunchy and spicy and delicious. They are very nice with puffed rice, fried peanuts and golden raisins, all combined, or they can be mixed with hard dahl.