Ingredients: 1/2 kg maida, 2 tbsp ghee, 1/2 cup dalda, 1 pinch salt, 1 cup powdered sugar, 1/2 cup water, 1/4 cup maida (for sprinkling), ghee or dalda for deep frying.
Method: Sieve maida. Prepare a dough mixing ghee, a little water and salt with half kg maida and kneed it well to make a hard dough just like puri dough. Shape small portions of the dough in to medium sized balls and roll them out into thin chapathis. Smear one side of each chapathi with ghee and sprinkle maida over it. Place 5-6 chapathis overlapping each other. Roll this pile of chapathis in to cylinder. Now cut across the cylinder to make 1/2 inch pieces. Place each piece face up and roll out the phenori (do not roll roll it out very thin and make sure not to dust the phenori while rolling it) Deep fry the phenoris in ghee or dalda on low flame. Remove and roll them in powdered sugar. Spread them in to big plate to cool.
Note:, Roll the phenories in powdered sugar when hot, so that sugar to stick on firmly to it.