Anarsa - 'Chini Roti'

Instructions

1. In a mixing bowl, add the rice flour and sugar. 
   
2. Sprinkle a small amount of water over the mixture, just enough to allow the sugar to begin dissolving. Only a little water is needed, as the sugar will melt and create a sticky texture, binding the flour into a dough. 
   
3. Mix well until the ingredients combine into a soft dough. 
   
4. Cover the dough with a cloth or plastic wrap and let it rest for at least two hours. During this time, the sugar will continue to dissolve and release moisture, making the dough softer and easier to work with. 
   
5. After resting, divide the dough into 10 equal portions, each about the size of a golf ball. 
   
6. Lightly oil a sheet of cling film and place one dough ball on the plastic. Using your palms, gently press down on it to flatten it as thin as possible. You do not need a rolling pin for this. 
   
7. Pour enough oil into a deep pan to submerge the Anarsa. Heat the oil over low to medium heat. Anarsa is delicate and can burn easily, so avoid high heat. 
   
8. Gently peel the plastic away from the flattened dough and carefully slide the Anarsa into the warm oil. 
   
9. Fry for 30-45 seconds on each side, just until it reaches a light, pale colour. Overcooking will make the Anarsa hard, so keep an eye on the colour. 
   
10. Using two spatulas, gently lift the Anarsa from the oil to avoid breaking it, and place it on a plate lined with paper towels to absorb any extra oil. 
    
11. Flatten, fry, and drain the remaining dough balls in the same way and enjoy!