FRIED COOKIES (MATHRI)

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Ingredients:

 Step 1
  • 1 ½ cups All Purpose flour
  • 1/2  cup semolina (optional)
  • 1/2 cup wheat flour (optional)
  • 1 tbsp Dried Fenugreek leave
  • 1 tbsp Carom seeds (ajwain)
  • 1 tbsp Cumin seeds
  • 1 tbsp Pepper corns crushed
  • Salt as required

Step 2

  • 3 tbsp oil/ ghee
  • Few pepper corns
  • Lukewarm water as required
  • Oil to fry

Making:

Mix all the dry ingredients listed in Step 1.   Add the 3 tbsp oil/ghee and give a good rub with your fingers for 2 to 3 minutes.  Make the mixture crumbly.  Now add luke warm water and knead to a stiff dough. Cover the dough and let it rest for 15 minutes.

Once again knead the dough on a smooth surface and divide the dough in equal size big balls.  Roll out the dough little thicker than a Chapathy and with a round ring cut out small rounds.  This way from 1 chapathy you make multiple cookies.  Press 1 pepper corn in the center of the cookies.  Prick the cookies with the help of a fork.  Pricking is done to avoid the cookies to puff up.


Heat oil for frying. When the oil is very hot, add in the cookies and reduce the flame.  Cookies should be fried on a low flame, only then it will turn out stiff, else the cookies becomes soft.  Fry it until golden brown.  These cookies can be stored for a couple of weeks in airtight container and can be eaten as it is or served with any toppings

Tip: Crumbly mixture gives a crispness to the cookies.

TAMARIND CHUTNEY

Ingredients:

  • ½ cup tamarind
  • ½ cup jiggary
  • 4 dates
  • ½ tbsp chilly powder
  • ½ tbsp chat masala
  • Black salt
  • Rock salt

Making:

Soak the tamarind for few hours then boil the tamarind with water.  Strain out the tamarind pulp. In the tamarind pulp, add in the grated jiggary and fine chopped dates.  Allow it to cook for 2 to 3 minutes, now add the chilly, chat powder and salt.  Allow it to boil for some time, till the mixture becomes thick. Check for the flavours as per your taste.  Tamarind Chutney is ready..

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