For the dough:
250 g barley flour
100 g wheat flour
2 tablespoons oil
½ teaspoon chili powder
150-200 ml of milk
oil for frying
For the dip:
300 ml sour milk
2 cloves garlic
a pinch of chili powder
1 tablespoon chopped green onions
1 tablespoon chopped fresh dill
Mix barley and wheat flour, eggs, salt, oil, chili and milk. The dough should be soft and smooth. On floured board make 1 cm thick layer and cut out round cakes. Fry in deep oil until golden yellow.
Dip: Sour milk mix with crushed garlic, chilli, spring onions and dill. Mix well and add salt.
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