Ingredients
500 gms all-purpose flour
500 gms grated cheddar cheese, pepper and chilli flakes optional
1/2 tbsp salt, since the cheese is salted already
4 - 5 cups oil, for deep-frying
Water
Method
Knead the flour along with grated cheese, salt and water to make the dough.
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62ce0d_original-ratio.jpg)
Make small balls out of the dough. Flatten them into thin round shapes quite like roti (Indian flatbread).
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62cf7e_original-ratio.jpg)
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62d0e5_original-ratio.jpg)
Cut them into long strips roughly 2 inches or as you like. (I use a designed cutter. Cookie or pizza cutters can also be used).
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62d23b_original-ratio.jpg)
Note: Don’t worry about the strips sticking to each other, as they will separate while deep frying.
Heat oil and put a handful of strips in it. Keep stirring so that all sides get enough heat and take an even golden colour.
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62d4dc_original-ratio.jpg)
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62d387_original-ratio.jpg)
Take the strips off the heat when hard and crisp and put it in a colander. Break one to see if it’s crispy. Let the oil drain.
![Cheeselings by Cindy Mallier](https://imagevars.gulfnews.com/2021/12/21/Cheeselings-by-Cindy-Mallier_17ddc62d23b_original-ratio.jpg)
Once the strips cool down store them in an airtight container.
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