Ingredients:
2 cup Maida
1/4th cup fine (Sooji / Rava)
2 tsp Salt
1 tsp ajjwain
1/8th tsp Baking Powder
7 tblsp warm Water
4 tblsp Oil
Ghee / Oil for deep frying
Make Mathri
Mix the flour, salt ,ajjwain and baking powder in a bowl.
Add the oil and rub between your palms until it takes the form of breadcrumbs.
combine with water and and form a pliable but firm dough using this liquid.
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll out all the balls.
Heat the ghee / oil in a kadhai or deep-frying pan.
Fry the rolled mathris in a batch over moderate heat.
Do not allow the rounds to become brown, they should remain pale gold in color.
Remove and drain on paper towels.
Repeat the process for frying all mathris.
2 cup Maida
1/4th cup fine (Sooji / Rava)
2 tsp Salt
1 tsp ajjwain
1/8th tsp Baking Powder
7 tblsp warm Water
4 tblsp Oil
Ghee / Oil for deep frying
Make Mathri
Mix the flour, salt ,ajjwain and baking powder in a bowl.
Add the oil and rub between your palms until it takes the form of breadcrumbs.
combine with water and and form a pliable but firm dough using this liquid.
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll out all the balls.
Heat the ghee / oil in a kadhai or deep-frying pan.
Fry the rolled mathris in a batch over moderate heat.
Do not allow the rounds to become brown, they should remain pale gold in color.
Remove and drain on paper towels.
Repeat the process for frying all mathris.
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