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MATHRI RECIPE & ATTA TECHNIQUES
Preparation time 10-15 minutes
Cooking time 15-20 minutes
Serving 2
Ingredients
For Chapati Dough
1 cup Whole wheat flour, आटा
Salt to taste, नमक स्वादानुसार
¼ cup Water, पानी
1 tsp Ghee, घी
For Paratha Dough
1 cup Whole wheat flour, आटा
Salt to taste, नमक स्वादानुसार
½ tsp Ghee, घी
A pinch of Carom seeds, अजवाइन
¼ cup Water, पानी
1 tsp Ghee, घी
For Papdi Dough
1 cup Refined flour, मैदा
¼ cup Whole wheat flour, आटा
Salt to taste, नमक स्वादानुसार
A pinch Black pepper powder, काली मिर्च पाउडर
A pinch Carom seeds, अजवाइन
2 tsp Ghee, घी
¼ cup Cold water, ठंडा पानी
For Ghee Mixture
2 tbsp Ghee, घी
2 tbsp Refined flour, मैदा
For Mathri Dough
1 cup Refined flour, मैदा
¼ cup Whole wheat flour, आटा
1 tbsp Semolina, fine grind, रवा
1 tsp Gram flour, बेसन
½ tsp Black peppercorns, crushed, कुटी काली मिर्च
2 tbsp Ghee, घी
¼ cup Cold water, ठंडा पानी
Other Ingredients
2-4 Black peppercorns, काली मिर्च के दाने
Process
For Chapati Dough
In a parat, add whole wheat flour, salt to taste, water and knead a semi soft dough
Apply ghee and knead it again. Cover the dough with a damp cloth and rest for 5 minutes.
For Paratha Dough
In a parat, add whole wheat flour, salt to taste, ghee and carom seeds.
Add water little by little and Knead a stiff dough.
Cover the dough with a damp cloth and rest for 5 minutes.
For Samosa Dough
In a parat, add refined flour, whole wheat flour, salt to taste, black pepper powder, carom seeds and ghee.
Add cold water little by little and knead a smooth and tight dough. Once kneaded keep the dough aside to rest for 10 min.
Now roll the dough to an oval shape, apply the ghee mixture and again roll it like a pinwheel and then cut it in a small portion.
Take one of the portions and roll it using a rolling pin gently to slightly thick puri.
spread ghee mixture and fold half. again spread ghee and fold the triangle.
Roll gently to flatten the layers.
Prick a black peppercorn making sure all layers are intact.
Drop the puri in medium hot oil.
Fry on low flame stirring occasionally for 15 minutes.
Keeping the flame on low fry until the puri turns golden and crisp.
Drain off the puri taking off excess oil.
Serve warm or store in an airtight container.
For Mathri Dough
In a parat, add refined flour, whole wheat flour, semolina, gram flour, black peppercorns and ghee and mix everything until it resembles bread crumb consistency.
Now add some water and knead a semi hard dough. Cover and keep aside for 10-15 minutes.
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