Shell masala mathri

Yield: 1 servings

Measure Ingredient
1 cup Maida
½ cup Rice flour
½ cup Besan
¼ cup Ghee
½ teaspoon Chilli powder
¼ teaspoon Haldi
½ teaspoon Jeera powder
½ teaspoon Dhania powder
2 teaspoons Til
2 tablespoons Chopped coriander leaves
\N \N Salt to taste
\N \N Sugar to taste; (optional)
\N \N Ghee for frying

Mix all the ingredients and knead into a stiff dough using water. Roll out into a stiff dough using water. Roll out into a big roti. Stamp out into a puri using a wati (katori). Make 3-4 cuts in the puri at equal distances but ensure that the cuts do not reach th edges. Join the sides of the puri and gently give a twist. Fry in hot ghee on a low flame. Store the shells in air tight tins.

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