Stuffed Masala Mathri

Stuffed Masala Mathri

 

Ingredients

1 cup plain flour (maida)

2 tbsp oil or melted ghee

¼ tsp salt

Oil for frying

For filling

¼ cup gram flour

½ tsp red chilli powder

1 tsp crushed kasoori methi

2 tsp oil

½ tsp cumin powder

¼ tsp carom seed (crushed)

¼ tsp salt

Method (How to make stuffed masala mathri at home)

Mix maida, salt and melted oil mix with your hand. Add small amount of water at a time and knead dough. Cover the kneaded dough with cloth and keep aside for 15-20 minutes.

For filling

Heat 2 tsp oil in wok add gram flour and roast over low flame, add cumin powder, carom seed, chilli powder and salt and stir continuously until golden brown, switch off the flame and keep it aside for cooling down.

For mathri

Divide the dough into 8-10 equal portion, divide filling also 8-10 equal portion.

Roll the dough into 2 inch circle, place one portion of the filling in the centre of the circle, and cover from the sides.

Fill all mathri with same manner.

Now roll stuffed dough to make around 3 inch cincle. Roll it very carefully, and ensure that filling does not spill out.

Pork the mathri with knife or fork. Repeat the same procedure to make all mathri.

Heat oil in a wok, put 3-4 mathri at a time over low flame and fry until crispy and light brown.

Drain on absorbent paper.

When cool down completely keep it in an air tight container.

And serve with tea or coffee.

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Methi Ki Mathri

Methi Ki Mathri

Ingredients

1 cup all purpose flour

1 tbsp sooji

1 tbsp kasoori methi

1 tsp carom seeds

3 tbsp oil (for moyan)

Salt as per taste

Oil for frying mathri

Water as required

Method

Take all purpose flour (maida), sooji, carom seeds, kasuri methi, , 3-oil and salt in a bowl and mix well with your hand.

Add water in small amount water at and knead it into firm dough. It should be harder than normal roti dough.

Cover it and keep aside for 15-20 minutes.

Knead the dough again for a minute and divide it into 24-26 equal portions. Place each portion on rolling board and slightly press it using your palm. Roll it out into round flat surface having ¼ inch thickness and approx. 2 inches diameter using rolling pin.

Make 8-10 pricks on it using fork or knife (this will help prevent puffing during deep frying).

Make flattened circles from remaining dough balls in the same method.

Heat oil in a deep fry pan and put 4-5 mathri at a time and fry on low flame until crispy and golden colour, flip it over to another side and fry until another side turns golden brown and crisp.

Take them out from the oil and Spread a napkin on a plate and keep the fried mathris on the napkin. Napkin will soak all the excess oil from  the mathris.

Fry remaining mathris in the same way. Cool them at room temperature and store methi ki mathri in an airtight container. Consume them within 10-15 days.

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Besan Ka Omelette

Besan Ka Omelette

Ingredients (for 4-5 servings)

250 gram gram flour (besan)

2 tbsp rice flour

2 medium size tomato, finely chopped

1 medium size onion, finely chopped

1 green chili, finely chopped

1 tbsp coriander leaves finely chopped

¼ tsp red chilli powder

½ tsp cumin powder

¼ tsp garam masala powder

Water as required

Salt as per taste

2 tbsp oil for cooking the omelette

Method (How to make veg omelette)

Mix water and rice and gram flour and make a medium consistency batter.

Add chopped onion, tomato, greed chilli, coriander leaves, chilli powder, garam masala salt and cumin powder and mix well.

Heat a non stick tawa or a flat pan.

Put some oil over the tawa.

Pour one  large spoon batter on the tawa and spread evenly like dosa.

Add some oil on the edges & top of the omelette.

Flip the omelette and cook from the other side.

Cook on medium heat till both sides are cooked.

Serve hot veg gram flour omelette with coriander chutney or tomato sauce.

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Jalebi

Jalebi

Ingredients (for 3-4 serving)

200 gm  all Purpose flour (maida)

1 tbsp gram flour

1 tsp dry yeast

½ tsp sugar

Ghee or oil for fry

Ingredients for sugar syrup

400 gram sugar

200 ml water

Few threads or saffron

Method (How to make jalebi at home)

Mix suagr and  dry yeast in small bowl add 2 tsp water and keep aside for 5-10 minutes.

Now sieve all purpose flour and gram flour, shift into a large bowl add water and make thick batter. Add soaked yeast and mix well.  Batter should be very thick or very thin it should be like pakoda batter. Close the lid and keep in a warm place for atleast 6-8 hours or till fermented.

After 8 hour first we will make sugar syrup.

Add water and sugar in a large vessel and boil till sugar melt. After melt boil 5-6 minutes and switch off the flame.

Heat oil or ghee in a flat frying pan.

Take a thick plastic bag and fill jalebi mixture into the bag, make a small hole in one corner. Make small  small jalebi shape into the oil and fry golden brown from both side. Remove from the oil and put in the sugar syrup. After 5-6 minutes jalebi is ready for serving take out from the syrup and serve hot and crispy jalebi