Ajwain Mathri/Farsi Poori
These days i am trying to try my hands on things which i always wanted to make. Its not like that that i haven't tried to make mathri or namak paare before, i made them while i was in 10th standard, but that time i used my imagination, they came out good but not that much layers and crispiness from inside. after words i made them few times but not quite satisfied with the results.
Blogging world a real guru for me. It introduced me to so many facts about cooking that a tiny change in a recipe can make a huge difference in the outcome. Earlier i had so many questions in my mind like why its necessary to moyan (adding and mixing oil in flour before making dough) etc. etc. now all doubts are cleared and i am more daring to try my hands on different delicacies. So friends i tried this mathri recipe and it came out so crispy and tasty. My kids and hubby liked them so much. I used only 1 cup flour and regretted later for not making it in large quantity. I am going to try them once again tomorrow. You too try them and get praises from everyone.
Maida/APF Flour- 3/4 cup
Sooji/Semolina- 1/4 cup
Ajwain/Carom Seeds-1/2 tsp
Oil - 2 tsp
Oil for frying
Take your ingredients
Take flour, sooji, ajwain and salt in a bowl
Mix them without water with hands
Add water and make a dough
make a dough and leave it aside for 15 min
Divide it in 3 parts
take a plastic sheet for easy rolling
Roll it flat
cut in desired shape
Pierce them with fork or tooth pick so that the do not puff up
Heat oil in a wide kadai
oil should be medium hot
Make a small thumb size mathri and drop in the oil
it came out dark brown, it means oil is more hot then required
I switched off the gas for few 1 min and then again heated the oil
this time is was perfect so dropped my mathri
- Adjust salt according to your taste.
- You can skip ajwain and jeera, but i will recommend you to add both.
- Always fry on medium heat, otherwise it will remain uncooked from inside.
- Use as less water as possible for making dough.
HOPE YOU WILL LIKE IT