Papanasai

Method

Mix the curd cheese, eggs, sugar, salt and half the flour together in a large bowl until a dough forms, adding remaining flour gradually until you reach a workable consistency. Divide the dough into 12 equal pieces and roll each into a ball, then slightly flatten to form discs about 2cm thick. Heat the oil in a deep frying pan to 170C and carefully fry the papanasai in batches for 2-3 minutes per side until golden brown, turning once. Drain on kitchen paper and serve warm topped with a generous dollop of soured cream and a spoonful of jam on each papanasai.