Punjabi Matthi

Punjabi Matthi

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 6

  • All purpose flour 3 cups

  • Semolina 1/2 tbsp

  • Salt to Taste 1 tsp

  • Crtushed Jeera 1 tsp

  • Ajwain 1 tsp

  • Crushed black pepper 1 tsp

  • Butter milk 1-2 cups

  • Oil for kneading dough and deep frying 1/2 litre

Directions

  • 01

    In a mixing bowl take all purpose flour, semolina, salt , crushed jeera , ajwain and black pepper

  • 02

    Add 2 tablespoon of oil in dry mixture and mix well

  • 03

    Knead a tight dough using little butter milk and keep aside covered for few minutes

  • 04

    Now knead the dough again and prepare small lemon size balls from it

  • 05

    Lightly press with hand or roll out lighly with rolling pin

  • 06

    Roll it like a small thick puri

  • 07

    Prick all matthis/puris with knife or fork at 4 to 5 places

  • 08

    Heat sufficient oil and deep fry matthis 7 to 9 at a time

  • 09

    Deep fry on low heat and keep turning and checking in between

  • 10

    Deep fry till golden in colour

  • 11

    Allow them to cool completely and then store in air tight container and enjoy endlessly

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