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| Main ingredients | Whole green gram (sabut moong), Whole wheat flour (atta), Semolina (suji), Asafoetida, Onion seeds, Carom seeds, Baking soda, Fennel seeds, Cumin seeds, Black pepper powder, Turmeric powder, Dried fenugreek leaves, Melted ghee, Oil |
| Cuisine | Indian |
| Course | Snacks |
| Prep time | 6-8 hours |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup soaked and drained whole green gram (sabut moong)
- 1¼ cups whole wheat flour (atta)
- 2-3 tablespoons semolina (suji)
- ¼ teaspoon asafoetida (hing)
- A pinch of onion seeds (kalaunji)
- ¼ teaspoon carom seeds (ajwain)
- A pinch of baking soda
- ¼ teaspoon fennel seeds (saunf)
- ¼ teaspoon cumin seeds
- Black pepper powder to taste
- ¼ teaspoon turmeric powder
- Salt to taste
- ¼ teaspoon dried fenugreek leaves (kasuri methi)
- 2 tablespoons melted ghee
- 1 teaspoon oil + to grease + to deep-fry
Method
- Put drained green gram into a grinder jar and grind coarsely.
- Transfer into a bowl, add whole wheat flour, semolina, asafoetida, onion seeds, carom seeds, baking soda, fennel seeds, cumin seeds, black pepper powder, turmeric powder, salt, dried fenugreek leaves and melted ghee and mix well.
- Add 2-3 tablespoons water and knead into a soft dough. Add 1 teaspoon oil and knead well.
- Heat sufficient oil in a kadai.
- Grease worktop with a little oil, take a portion of dough and roll into semi thick disk. Dock all over and cut into small mathris with a round cookie cutter. Make more mathris with the remaining dough.
- Gently slide in a few of these mathris into hot oil and deep-fry on medium heat till golden brown and crisp.
Drain on absorbent paper and allow to cool completely. - Store in an air tight container or arrange on a serving plate and serve.
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