Exam Season is here and with it comes the need for late night snacking with hot cups of tea and coffee! Chatpati Mathris are the perfect savory snack for tea time, breakfast on the go or late night exam preparation. This is how you can make them.
Ingredients
1 cup wheat flour
3/4 cup Maida
2 tblspn Ghee
For the filling
3/4 cup besan/gram flour
1/2 tspn red chilli powder
1/2 tspn ground ajwain
Salt to taste
Oil for frying
Method
Mix wheat flour, maida, ghee and salt to taste in a bowl and knead with warm water into a chapati like dough. Mix all the ingredients for the filling in a smaller bowl with just 1 tspn of oil and keep aside. Make small balls of the dough. Flatten each ball on your palm with fingers and place quarter tspn of the filling in the center. Close from all sides and gently roll with rolling pin to about 3 inch diameter size. Roll all mathris similarly. Heat Oil in a kadhai. When hot gently put in mathris 3-4 at a time and fry on low to medium flame till evenly golden brown. Drain out the excess oil and place on a tissue. allow to cool and store in an air-tight container. Serve with tea, pickle, yogurt or dip as convenient.
Ingredients
1 cup wheat flour
3/4 cup Maida
2 tblspn Ghee
For the filling
3/4 cup besan/gram flour
1/2 tspn red chilli powder
1/2 tspn ground ajwain
Salt to taste
Oil for frying
Method
Mix wheat flour, maida, ghee and salt to taste in a bowl and knead with warm water into a chapati like dough. Mix all the ingredients for the filling in a smaller bowl with just 1 tspn of oil and keep aside. Make small balls of the dough. Flatten each ball on your palm with fingers and place quarter tspn of the filling in the center. Close from all sides and gently roll with rolling pin to about 3 inch diameter size. Roll all mathris similarly. Heat Oil in a kadhai. When hot gently put in mathris 3-4 at a time and fry on low to medium flame till evenly golden brown. Drain out the excess oil and place on a tissue. allow to cool and store in an air-tight container. Serve with tea, pickle, yogurt or dip as convenient.
No comments:
Post a Comment