Prep time: 10 minutes
Cook time: 24 minutes
For how many people: 24 mathri
material:
1 cup flour 1/4 cup semolina (rava) 1/2 teaspoon oregano 1 tsp kasoori fenugreek (dry fenugreek leaves), optional 1/2 tsp black pepper, take 3 teaspoons of ghee, 1/2 tsp salt to fry or 1/3 cup + 1/2 tablespoon water or according to need
Method:
Take one spoon of flour, semolina, oatmeal, kasoori fenugreek, chopped black pepper, 3 tbsp ghee and 1/2 tsp salt. Mix them well so that ghee mixes with flour. Put a little water in it and make it harder Knead the dough (about 1/3 cup water). Its dough should be harder than paratha flour. If the dough is needed more water then add 1-2 tsp more water. Cover the dough with a plate or muslin cloth and set it for 15-20 minutes. Keep heat (for frying) on medium flame in a pan. Knead the dough again. Divide it into 24-26 equal parts and round shape. Take one piece and keep it on top of the chuck. Press it with your palm and then roll the ball in the circular shape of 2-3 inches diameter (keep the matte ½ inches thick). If the monk does not turn round, do not worry. Take 8-10 holes with a fork over the desired matri (not frozen during frying through it). Similarly, in the remaining part, take monastery bell. When the oil becomes hot, then add 5-6 mathri (or more or more according to the size of the pan) at a time and reduce the flame. When the surface below becomes light brown in color, turn the matri upside down and make the flame medium and on the other hand until golden brown and till it becomes crispy. It will take 5-7 minutes to fry it. Take them out of the oil and put the paper on top of the napkin in a plate. Let them cool at room temperature and keep them in an air tight compartment. It remains good for 20-25 days.
