Making mathri was a regular ritual in our home .I miss my mom, she cooked food so much. (One of the drawbacks of living away from family after marriage ) so this time I made few things on Holi which I was not able to post on the festival because was too busy enjoying them
These mathri are easily available in Bikanerwala and HaldiRams but they are really heavy for the stomach and made in ghee therefore I prefer making the less fatty version at home.
Zee asked me to share the recipe and I am glad she is the person who is pulling me back into the weekend treat..Love ya Babes !
Ok! So lets march into the recipe (Sorry! it’s the LOTR affect.I am watching the last part )
2 cup Maida (Wheat flour/Atta)
1 th cup All purpose flour (Ideally people use 2 cup maida and 1/4th cup semolina/Sooji/Rava) but I skipped the Semolina here)
1/8th tsp Baking Powder
2 tsp Salt
1/2 tsp whole Black Peppercorns (coarsely grounded)
2 tblsp Curd / Plain Yogurt
7 -8 tblsp warm Water
5 tblsp melted Oil (Refined oil/You can use ghee here if you want )
Oil for deep frying(Refine oil)
Method & Preparations :-
- Step1 -In a bowl mix both the flours, salt, pepper and baking powder.
- Step2– Add ghee and rub the flour thoroughly so that all the ingredients gets mixed.
- Step3 – Mix curd and water and with the help of mixture make it into a thick paste.Paste should be tighter than normal roti dough which we make.
- Step4 – Cover the dough with a damp cloth and keep it aside for 30 minutes.
- Step5 – Divide whole of the dough into lemon ball and make small chapati of it with a roller.
- Step6 – In a large frying pan add oil/ghee and deep fry the small chapatis/rotis. Before frying them with help of a knife or a fork prick it into the chapati.Fry these in small lots and take them out when they are little reddish brown in colour.
- Step7– Drain these out on a paper towels.
I also made Dahi Vada (Recipe here )
Have you tried making Mathri ?