मठरी या पापडी बनाते समय किन किन बातों का ध्यान रखें ? Mathri with Tips Tricks

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  • Published on:  3/12/2019
  • khasta mathri with Tips and Tricks , khasta namakpara, crispy papdi recipe, Salted Crackers,
    #Nimki#papdi#mathri#namakpara

    Ingredients for Firki Matri
    Refined flour - 2 cups (250 gms)
    Oil - ¼ cup (60 gms)
    Dry fenugreek - 2 tbsp
    Carom seeds - 1 tsp
    Salt - ¾ tsp (or to taste)
    Oil -for frying

    How to make Firki Matri
    1- Take 2 cups of refined flour in a bowl, add a ¾ teaspoon of salt, a teaspoon of carom seeds after crushing it, 2 tablespoons of dry fenugreek leaves after crushing it, a 1/4 cup of oil to it
    2- Mix all the ingredients well.
    3- Add ½ cup of lukewarm water in the intervals to knead the stiffer dough.
    4- After kneading the dough, cover it for 15 to 20 minutes to set.
    5- After 20 minutes, the dough has set.
    6- Apply some oil on your palms and mash the dough.
    7- Expand the dough horizontally and divide into lumps.
    8- Lift a dough lump and flatten it into round shaped Poori.
    9- Flatten it into a diameter of 3 to 6 inches.
    10- Divide it into the four equal portions.
    11- Cut it partially from all the corners, do not cut it from the centre.
    12- Apply some water before folding it and paste the corner from end to the centre.
    13- The windmill Matari is ready to fry.
    14- Preheat oil to fry it, add a mini dough lump in the oil to check it.
    15- The lesser heated oil is required to fry Firki Matari, it shouldn't be highly heated.
    16- Keep the flame from low to medium.
    17- It is floating on the surface, we will flip it.
    18- It appears brown to us because it has fried, we will drain it out.
    19- Fry rest of it likewise. It takes 5 to 6minutes to fry the single round of it
    20- 28 Matari can be made out of the prepared dough.
    21- Firki Matari is ready to be served.

    Serving
    1- Store it in an airtight container after cooling it and consume it for 2 months.


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