| • | Gram flour (besan) | 2 cups |
| • | Fenugreek leaves (methi),finely chopped | 1 cup |
| • | Refined flour (maida) | 1/2 cup |
| • | Soda bicarbonate | a pinch |
| • | Carom seeds (ajwain) | 1/2 teaspoon |
| • | Black peppercorns,crushed | 1 teaspoon |
| • | Salt | to taste |
| • | Ghee | 3 tablespoons |
| • | Oil | 1/2 teaspoon + for deep-frying |
Method
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.
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.
No comments:
Post a Comment