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Main Ingredients | Refined Flour, Ghee |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Masalewali Mathri
- 1 1/2 cups Refined Flour
- 1 tablespoon Ghee
- 1/2 tablespoon Red chilli powder
- 1/2 tablespoon Cumin powder
- 1 1/2 tablespoons Melted ghee
- 1 1/2 teaspoons Carom seeds (ajwain)
- to taste Salt
- Oil 1 1/2 teaspoons + as required + for deep-frying
- as required Cloves
Method
- Take refined flour in a bowl, add ghee and rub in till the mixture resembles breadcrumbs.
- Add carom seeds and salt and mix. Add sufficient water and knead well into stiff dough. Cover with a muslin cloth and set aside for fifteen to twenty minutes.
- Mix one and a half teaspoons oil, garam masala powder, red chilli powder and cumin powder in another bowl.
- Divide dough into eight equal portions. Rub a little oil on each portion and roll out into medium discs. Spread masala paste on each disc, fold into a crescent shape and seal the edges by pressing. Fold once again to form a triangle and press. Insert a clove in the center.
- Heat sufficient oil in a kadai. Gently slide in the mathris and deep-fry on low heat till crisp and golden. Drain on absorbent paper and cool down to room temperature.
- Serve or store in airtight container.
Nutrition Info
Calories | 1238 |
Carbohydrates | 134.8 |
Protein | 20.7 |
Fat | 68.4 |
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