मठरी - मीठा कब तक खाएँगे
Mathari is a very common snack prepared mostly during Diwali and can be stored in an air tight container for around ten days. The trick to a good batch of mathari is controlling its moisture content. Ajwain adds a burst of flavor that is mostly associated with this delicious crispy compliment to Diwali mithai.
Ingredients:
Two cup maida (all purpose flour) 1/4 cup oil (for moyan)
1 tea spoon ajwain seeds
1/2 teaspoon salt
Process:
In a kneading vessel (parat) put maida and salt and ajwain seeds. Now add oil as moyan. Rub maida thoroughly between palms of both hands. Knead the maida with 70 ml warm water to make a dough. Knead it thouroughly so as to make the dough smooth. Make small balls, roughly an inch in diameter and roll it round. Keep making the matharis till all of them are rolled. Prick the matharis with a fork to make holes in the mathari . This will prevent the puffing of mathari. In a pan put oil for frying and start frying the matharis on a low flame till they are golden brown. When cool store in an air tight container.
Ingredients:
Two cup maida (all purpose flour) 1/4 cup oil (for moyan)
1 tea spoon ajwain seeds
1/2 teaspoon salt
Process:
In a kneading vessel (parat) put maida and salt and ajwain seeds. Now add oil as moyan. Rub maida thoroughly between palms of both hands. Knead the maida with 70 ml warm water to make a dough. Knead it thouroughly so as to make the dough smooth. Make small balls, roughly an inch in diameter and roll it round. Keep making the matharis till all of them are rolled. Prick the matharis with a fork to make holes in the mathari . This will prevent the puffing of mathari. In a pan put oil for frying and start frying the matharis on a low flame till they are golden brown. When cool store in an air tight container.
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