Making mathri was a regular ritual in our home .I miss my mom, she cooked Â food so much. (One of the drawbacks of living away from family afterÂ marriageÂ 😛 ) 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 Â 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:D (Sorry! it’s the LOTR affect.I am watching the last part :P)
2 cup Maida (Wheat flour/Atta)
1 th cup All purpose flour Â (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 flourÂ thoroughly so that all the ingredients gets mixed.
- Step3 – Mix curd and water and with the help of mixture Â 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 smallÂ 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 Â littleÂ reddishÂ brown in colour.
- Step7– Drain these out on a paper towels.
I also made Dahi Vada (Recipe here )
Have you tried making Mathri ?