Plain Mathri
Ingredients
- Maida - 250 grams
- Rawa / Suji - 1/4th cup
- Salt - As per taste
- Ghee - 1/4th cup
- Ajwain - 1/2 teaspoon
- Water - as required to knead maida into a tight dough
Method
- Sieve maida, add rawa, salt, ghee,ajwain and knead into a tight dough
- Now keep this aside for 5min
- Now make small-small balls of around one rupee coin and press them in between your palms
- Take ghee in a pan, haet it and fry these until they turn light brown
- Let them cool, after it cools, store in an airtight container
- Serve them with aachar as a snack
Kali Mirchi Mathri
Ingredients
- Maida - 250 grams
- Rawa / Suji - 1/4th cup
- Salt - As per taste
- Ghee - 1/4th cup
- Ajwain - 1/2 teaspoon
- Kali Mirchi -1 and half teaspoon, half ground(remember, donot ground the kali mirch soo much that it becomes powder, let the kali mirch pieces be a little big, which can be chewable)
- Water - as required to knead maida into a tight dough
Method
- Sieve maida, add rawa, salt, ghee,ajwain,kali mirch and knead into a tight dough
- Now keep this aside for 5min
- Now make small-small balls of around one rupee coin and press them in between your palms
- Take ghee in a pan, haet it and fry these until they turn light brown
- Let them cool, after it cools, store in an airtight container
- Serve them with tea
- These can also be eaten as a snack with aachar
NOTE : You can also use oil instead of ghee and when u use ghee(to knead the dough) heat it, and knead the dough using warm water, but if you are using oil, ou can use cool water to knead the dough- These can also be eaten as a snack with aachar
NOTE : You can also use oil instead of ghee and when u use ghee(to knead the dough) heat it, and knead the dough using warm water, but if you are using oil, ou can use cool water to knead the dough