How to make Umbar

Umbar is a classic East-Indian snack made to serve with tea and very popular during the wedding celebrations. Traditionally made with wheat flour and sesame seeds these are deep-fried and delicious. The process for making the dough (khoy) for these is very similar to making rice Rotis

Umbar is made using jaggery, wheat flour and sesame seeds. It is a sweet flat bread fried in oil — East Indian Tea Time Snack – Umbar

As a kid I remember my aunt making these often. They were small little bite-size treats. Over the years, I’ve tired a few variations of my own. For example

Substitute half the water with coconut milk – absolutely delicious.
Use more rice flour instead of wheat – this makes them crisper
Use all wheat flour – this makes them softer
Substitute the rice flour with almond flour – adds a nice flavor
Add 1/4 tsp cardamom powder (elichi) for flavor
Substitute the jaggery with 1 cup dark brown sugar (gives it that gingerbread flavor)

Umbar – East Indian Recipe

5 from 1 vote

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Prep Time: 10

Cook Time: 10

Total Time: 20

Calories: 127kcal

$30

Adjust Servings Here: 8 servings

Umbar is a classic East-Indian snack made to serve with tea. Traditionally made with wheat flour and grated coconut these are deep-fried and delicious. The process for making the dough for these is very similar to making rice rotis

Equipment /Tools

Saucepan
Saute Pan

Ingredients

For the dough

180 grams (1.50 cups) Wheat flour
80 grams (0.5 cups) Rice flour
250 grams (8 oz) Jaggery grated
2 tbsp Sesame seeds toasted
100 grams Coconut grated
2 tbsp Ghee or oil
1/2 tsp Salt
1 cup Water

Deep frying

1 liter Cooking Oil

Instructions

Umbar dough

In a heavy-bottom saucepan over medium heat combine water, ghee, jaggery, and salt
Once the jaggery has dissoved – add the wheat and rice flour
Continue to cook stirring constantly for about 2 minutes. All the water will be absorbed and the dough will be difficult to stir but keep stirring on low heat

Then, take it off the heat and add the sesame seeds and finely grated coconut.
Transfer the mixture to a work surface and knead for a minute. If necessary use more ghee on your hand to make it smooth.

Shape the umbar

Method 1 – Take a big ball of dough. Roll into a large chapati. Use a cookie cutter to cut small circles. Set aside. This makes similar size umbars
Method 2 – Take a small marble size amount of dough, roll into a ball then shape it into a flat disc on the palm of your hand. (use oil or ghee to prevent sticking) Set aside

Deep fry the umbars

Heat oil in a deep dish pan (about 325F)
Deep fry the umbars for 3 to 4 minutes until lighlty golden. Do not overcrowd the pan.
Remove on a paper towel to absorb excess oil.

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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