Wednesday, 7 March 2012

Crispy Methi ki Mathari : Holi Special




Ingredients -

All purpose flour - 300 g
Ghee - 150 ml.
Methi saag (fenugreek leaves) - 250g
Semolina (suji) - 1 tbsp (optional)
Salt - 1 level tsp or acording to taste
Carom seeds ( Ajwain) - 1/2 tsp
Warm water - enouth for the dough
Oil - for frying




Method -

1. Take out the leaves of methi and clean it thoroughly. 

    Chop it coarsely.
2. Put a cup of water in a pan and boil the leaves for 5 minutes. 

    Let it cool.
3. In the meanwhile Take a big shallow bowl and sieve the 

    maida and suji in it.
4. Put ghee, carom seeds and salt in it and mix it thoroughly 

    with your fingers for 5 minutes.
5. Take out the methi leaves from pan and discard the water, 

    mix methi in the flour.
6. Knead it to a nice, tight and smooth dough using warm water.
7. keep it to rest for 10 minutes, covering it with a damp cloth.
8. Take out small balls out of it and rool out with a rolling pin.
9. Prick it with a fork or a knife, make all the matharis and 

    keep it in a large plate.
10. Heat a deep heavy bottomed karahi with oil and fry all the               mathari in it until it turns beautiful golden colour. Take it 

      out on a napkin paper draining the excess oil.
11. Store it in an air tight container, it keeps very well for weeks.
12. Serve it with pickles. Enjoy this crisp and tasty mathari on 

      this special occasion with family and friends.


For plain Mathari -

1. Remove the methi leaves and follow the same procedure 

    as  given above.
2. This plain mathri can be used in making papari chat as well.



For Namak para -

1. Remove the methi leaves and knead a smooth and pliable dough following the same instructions given above for methi mathari.
2. Roll out a big round chapati shape  with a rolling pin and cut it first straight with the help of a knife and then cut it diagonally.
3. Fry it in a hot oil until golden brown.
4. Take it out on a paper towel and store in an air tight contain
er.







                                                                        
                                        
                                           




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