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Wednesday, April 7, 2010

~ AJWAIN PURI (MATHRI) ~


Ajwain Puri popularly called Mathri in North India are simple to make & so crispy crunchy that no one can eat just one ... made them last evening & they are almost running out of stock ...

RECIPE MAKES 60 PURIS

In a big bowl, add & mix the following ingredients

2 cups Maida (All Purpose Flour)

6 tablespoons Melted butter OR ghee OR Dalda ghee

1.5 teaspoons Ajwain seeds (ajmo)

2 teaspoons salt (to taste)

You will need slightly warm 2/3 cup of water to knead a dough of puri consistency.

If the dough looks dry, add 1-2 spoons more water. If dough feels sticky, add 1-2 spoons of dry flour, apply oil on your palms & knead for 2-3 minutes.

Apply oil on dough & let it rest for 30 mins.

Then divide in 60 equal portions, press them flat to roll into puris. Spread a newspaper sheet on the counter or ground to keep rolled puris.

Roll a puri (not too thick, not too thin) with a fruit ork/fork/sharp edge of a knife, make some deep indents so puris dont puff up while frying. Repeat for all puris.

Heat oil for 10 mins on medium high flame. Keep a newspaper sheet next to the frying area. In small batches, fry the puris till cooked, light golden.

Let them cool to room temperature. Store in an airtight container. Stays fresh for almost a month, but sure does not last that long.

Prepare & enjoy !!!

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