Shell masala mathri
1 servings
Ingredients
| Quantity | 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 |
| Salt to taste | ||
| Sugar to taste; (optional) | ||
| Ghee for frying | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.