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Monday, 11 December 2017

Mathri

Mugdha Mohanty | 18:44 | | | | |
Mathri is a North Indian recipe which I loved a lot. In Northern India, they make it during the festivals, but I love to make it anytime I crave for a crispy snack..In my family everyone loves it, hope you'll also love to have it..So here it is:-)



Ingredients :-
  • All purpose Flour(Maida) - 1 cup
  • Semolina(Sooji) - 3 tsp
  • Carom Seeds(Juani) - 1/2 tsp
  • Methi Leaves - Wash, drain the water and chopped few leaves or you can always use dried Fenugreek Leaves(Kasoori Methi) - 1 tsp,crushed
  • Black pepper(Gola maricha) - 1/2 tsp, crushed
  • Ghee(Ghia) - 3 tbsp
  • Salt to taste
  • Water as required
  • Refined Oil or Ghee for deep Frying

Method :-
  • Take a big bowl, add maida, sooji, juani, methi leaves or kasoori methi, black pepper, ghee and salt to taste.
  • Mix all the above ingredients properly using your fingers until you get a crumb like texture.
  • Add water spoon by spoon and knead it to make a firm dough. It should be a hard dough.
  • Cover the dough with muslin cloth and keep aside for 20-30 minutes.
  • Knead the dough again for 1-2 minutes then divide in to equal portions.
  • Roll each portion in to 2-3" circles using rolling pin.
  • Don't panick if u can't make a perfect circle.
  • Make 10-12 pricks on it using a fork.
  • Heat oil or ghee in a kadhai, when the oil is medium hot, add 3-4 circle at a time.
  • Deep fry them in low flame till golden brown and crispy.

  • Take out from oil and keep in the tissue paper.
  • Cool them and serve them with hot tea or as it is.
  • We can store them for 10-15 days in a airtight box.

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