Most of my extended family believes that
Mathree and Pickle (alternatively, Tamarind Chutney) is one of the best
combinations in the world – me, I’m rooting for the Masala Tea with Parle G
biscuits. Having said that, these
homemade Mathrees are delicious – they’re lighter and crisper than store-bought
versions which are usually made entirely of Maida and fried in Ghee. Plus, at
home, you can goof around with different shapes using cookie cutters. J
Recipe Joan Jyotsna Agrawal
Photos Radhika Agrawal
What
You Need:
3 cups Maida
1 cup Suji/Semolina
3/4 cup Ghee (heated
1/2 tsp salt
1/2 tsp Ajwain
Knife/Bowl/ Cookie Cutters
How
To:
1. Mix all the dry ingredients with the
Ghee. Using some cold water, knead the dough.
2. Make dough-balls and use a rolling pin
to flatten out each one (the thinner it is, the crisper they’ll turn out).
3. Cut out the shapes you want using a
steel bowl or cookie cutters. You could also just cut strips using a knife.
4. This is important – Using a fork, prick
each Mathree once (make sure you hear the fork hitting the kitchen counter,
basically). If you don’t do this, they’ll swell up into, well, pooris while frying.
5. Fry about 10 at a time, in a
deep-bottomed wok/Kadhai on medium flame until golden brown. Turn them over
once in the middle. You could let them rest/cool on a newspaper for a while to
soak up excess oil. These can be stored in an airtight container for weeks.
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