Thursday, 22 November 2012

Ajwain Mathri/Farsi Poori

Ajwain Mathri/Farsi Poori
Hi Friends,
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 

  1. Adjust salt according to your taste.
  2. You can skip ajwain and jeera, but i will recommend you to add both.
  3. Always fry on medium heat, otherwise it will remain uncooked from inside.
  4. Use as less water as possible for making dough. 


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