Ingredients:
- Kambu flour ( pearl millet) - 2 tblspn
- Ragi flour (finger millet) - 2 tblspn
- Wheat flour - 3/4 cup
- Maida flour - 1/4 cup
- Sooji - 1 tblspn
- Palak - 7 to 8 leaves
- Kasuri methi - 2 tspn
- Ajwain - 1 tspn
- Jeera - 1 tspn
- Coriander seeds - 1 tspn
- Fennel seeds - 1 tspn
- Pepper crushed - 1 tspn
- Chilli powder - 1/2 tspn
- Lime juice - 11/2 to 2 tspn
- White til - 1 tspn
- Salt - to taste
- Hot ghee - 2 tspn
- Oil - for deep frying
Method:
- Wash the palak leaves and blanch it on boiling water
- Aftet it cools down grind it to paste
- In a bowl add all the ingredients except oil and mix them well
- Add water little by little and make dough, keep it aside for 15 mins with lid closed
- Heat oil in a kadai for deep frying
- Take small amount of dough roll out in to chappathi and with a fork make holes all over and with a cookie cutter or with bottle lid make round shape
- Deep fry it in oil ( the holes made with fork helps to prevent puffiness )
- When it turns golden brown on both sides take it out
- Serve the tasty multigrain - palak mathri along with tea
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