Thursday, December 8, 2016

Methi Masala Mathri

All purpose flour - 1 cup,
Gram flour - 1 tbsp,
Semolina (suji/rava) - 1/4 cup,
Oil - 1/4 cup,
Fresh fenugreek leaves - 1/2 cup packed,
Black pepper powder - 1 tsp,
Carom seeds(ajma) - 1 tsp,
Cumin seeds - 1 tsp,
Sesame seeds - 1 tbsp,
Chat masala - 1/2 tsp,
Garam masala - 1/2 tsp,
Amchur (dry mango powder) - 1/2 tsp,
Peanut oil - for frying.

Slightly crush cumin seeds, carom seeds and black pepper in mortar & pestle.

In a mixing bowl, add all purpose flour followed by semolina and gram flour.

Now add 1/4 cup oil and mix well. Quantity of oil should be enough.

Now add in fresh finely chopped fenugreek leaves followed by remaining spices such as crushed black pepper, cumin and carom seeds,chat masala, amchur powder, salt, sesame seeds and garam masala.

Mix well.  

Add warm water gradually and form semi stiff dough. Cover dough with damp cloth and let it rest for 10 - 15 minutes.

Take small portion from the dough and roll out in round shape about 1/4 inch thick.

To get equal size, cut with a jar lid or cutter. Remove excess and reuse.

Prick a fork all over on rolled round discs.

Fry prepared discs in low to medium flame until light golden color.

Remove in paper towel. Let them come to room temperature. Store in airtight container up to 20- 25 days.

Quantity of Water may vary on quality of flour.
For flaky mathri, roll little thick.
Adjust amount of of spices as per taste.

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