Thursday, October 25, 2012


Gram flour (besan)2 cups

Fenugreek leaves (methi),finely chopped1 cup

Refined flour (maida)1/2 cup

Soda bicarbonatea pinch

Carom seeds (ajwain)1/2 teaspoon

Black peppercorns,crushed1 teaspoon

Saltto taste

Ghee3 tablespoons

Oil1/2 teaspoon + for deep-frying

Sieve together gram flour, refined flour and soda into a bowl. Add carom seeds, crushed black peppercorns, salt, fenugreek leaves and ghee and mix well.

Add sufficient water and knead into a dough.

Heat sufficient oil in a kadai.

Apply little oil to the dough and divide into equal portions and shape into balls. Lightly press each ball in the centre to make a mathri.

When the oil is sufficiently hot, turn off the heat and slide in the mathris. When the mathris begin to float, turn the heat on and deep-fry on low heat till golden and crisp.

Drain on an absorbent paper and serve hot.

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