The recipe today I am sharing, is my mother's recipe. Actually she was making this when we were kids and this got popular among our friends, when we moved to hostel. She used to sent these to hostel with other snacks. Actually don't know it's name, me and my brother had a special name for it, that I can't disclose here *smile*. So it's a different version of matthi with slight sweet and coconuty flavor.
Ingredients
1- Whole wheat flour - 1 cup
2- Semolina / Suji / Rava - 1 cup
3- Besan / Gram flour - 1/2 cup
4- Coconut (freshly grated) - 1 cup
5- Sugar- 1/2 cup
6- Cardamom / Elaichi (powder) - 1/2 tsp
7- Black Cumin/ Kala Jeera - 1/2 tsp
8- Refined oil - 4 tsp for dough
9- Refine oil (for deep frying)
10- Salt- 1/2 tsp
Step-1
Mix all the ingredients together and knead a stiff dough, using a very little amount of water.
Step-2
On a rolling board roll the dough into a circular shape. It should be slightly thicker than usual roti/chapatti.
Step-3
Cut some shapes using a cookie cutter. By using a knife or fork make some cut marks on the pieces.
Step-4
Heat some oil for deep frying. Then fry the mathris on medium heat first and then on low heat, till golden brown.
Step-5
Once they are cooked take them out on tissue paper. When these are hot they are little soft and tender, but once they come to room temperature it becomes like normal mathri or matthi.
These can be stored in a airtight container for a month. So enjoy these with tea and coffee this monsoon.
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