Ingredients:
- Maida flour - 1 cup ( 240ml )
- Sooji - 1 tblspn
- Jeera, Saunf, Coriander - 11/2 tspn ( coarsely broken )
- Ajwain - 1 tspn
- Kasuri methi - 1 1/2 to 2 tspn
- Lemon juice - few drops
- Hot or melted ghee - 2 tspn
- Chilli powder - 1 tspn
- Salt - to taste
- Water - to make dough
- Oil - for deep frying
Method:
- In a bowl take all the ingredients except water and oil and mix well
- Add water little by little to form a chappathi dough consistency
- Heat oil in a kadai, take small amount of dough and make thin chappathi out of it
- With a cookie cutter or any other round shaped lid make small chappathi and with a help of fork prick it all over (so that it won't puff while deep fry and give cripsyness to the mathri)
- Deep fry the puris till it turns golden brown on both sides, after repeating the process for all the dough store the mathri in a airtight container
- Serve the tasty mathri along with tea in the evening
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