Mathari/vibsk-53
Ingredients:
| Ingredients: | Quantity: | ||
| 1. | All Purpose Flour (Maida) | : | ½ kg |
| 2. | Clarified Ghee (Desi Ghee) | : | 60 g |
| 3. | Carom Seeds | : | 1 & ½ tsp |
| 4. | Salt | : | To taste |
| 5. | Black Pepper | : | 1 & ½ tsp (crushed) |
| 6. | Kasuri Methi | : | 3-4 tsp |
| 7. | Semolina | : | ½ small bowl |
| 8. | Clarified Ghee/Any Other Edible Oil | : | For deep frying |
Method:
- In all-purpose flour, add carom seeds, semolina, black pepper, salt, kasuri methi(crush the leaves) and clarified ghee.
- Mix well till it appears like bread crumbs. Then, add water and knead to make tight dough. Cover it with cloth and keep aside for 10-15 minutes.
- After 10 minutes, knead the dough again to make it soft. Then, divide the dough into small equal balls.
- Roll them in small discs and make dents with knife.
- Prepare all matharis like this.
- Now, heat oil in a deep pan/wok. Turn the flame to medium.
- Fry somematharis in the heated oil. Stir lightly to separate them.
- After 1-2 minutes, bring down the flame to low and fry till light brown.
- When matharis are ready then take them out on a tissue paper.
- Let them cool down for a while and then, transfer them to air-tight containers.
Serve Matharis with hot tea.
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