Besan ki Spiral Mathri

Picture of Besan ki Spiral Mathri

 

Ingredients

  •         Refined flour - 1 cup (125 grams)
  •         Chickpea flour - 1 cup (100 grams)
  •         Oil - 3 tbsp
  •         Red chilli flakes - ½ tsp
  •         Turmeric powder - ½ tsp
  •         Carom seeds - 1 tsp
  •         Asafoetida - ½ pinch
  •         Salt - ¾ tsp
  •         Dry fenugreek - 1 tbsp
  •         Refined oil - 2 tbsp
  •         Oil - for frying

Instructions

  1.       For the refined flour dough
  2.       - Take a cup of refined flour in a bowl, add ⅓ teaspoon of salt, a ½ teaspoon of carom seeds after crushing it, and 2 tablespoons of oil to it.
  3.       - Mix all the ingredients well and add some water in intervals to knead the stiffer dough.
  4.       - Less than ¼th cup of water was utilized to knead the required amount of dough.
  5.       - Cover and keep it aside to set.
  6.       For the chickpea flour dough
  7.       - Take a cup of chickpea flour in a bowl, add ⅓ teaspoon of salt, a ½ teaspoon of carom seeds after crushing it, coarsely ground red chili, a ½ teaspoon of turmeric powder, a tablespoon of dry fenugreek after crushing, and a tablespoon of mustard oil to it.
  8.       - Add a pinch of asafoetida to it and mix all the ingredients well.
  9.       - Add some water in the intervals and knead the stiffer dough.
  10.    - After kneading the dough, cover and keep the dough to rest for 20 minutes.
  11.    For Mathri Maida Chakri
  12.    - Lift a dough lump of refined flour dough, roll and flatten it into the diameter of 7 to 8 inches.
  13.    - Flatten the chickpea flour dough lump likewise.
  14.    - Place chickpea flour Poori over the Poori of refined flour.
  15.    - Flatten both of them together, roll them and apply some water on its corners.
  16.    - Cut in into the thickness of 0.5 to 0.75cm.
  17.    - Flatten the piece by using a rolling pin.
  18.    Preheat oil in a wok to fry the Mataris.
  19.    - The lesser heated oil is required to fry the Matari.
  20.    - Add the Matari to fry on low-medium flame.
  21.    - Let it fry slowly for 3-4 minutes and later on, flip it.
  22.    - The Mataris are floating on the surface after 3 minutes.
  23.    - Flip them and fry until they become brown.
  24.    - The Matari has fried, drain it out using a ladle.
  25.    - Fry all the Mataris likewise and increase the flame after the first round.
  26.    - 11 to 12 minutes was consumed to fry a single round of Matari.
  27.    -The Matari of chickpea flour and refined flour is ready to be served.
  28.    Serving
  29.    - Store them in an airtight container after cooling it and consume it for a month.