Ganga -Gomti is the title of my blog because my cooking is the reflection of the cuisine of eastern Uttar-Pradesh.My mom's journey from Ballia to Lucknow is reflected in her cooking and Ballia is a small city situated on the banks of holy river Ganga while Lucknow is the capital city of U.P. situated on the banks of river Gomti.Now I live in Chicago which is on the banks of mighty Lake Michigan,still the influence of Ganga-Gomti cuisine is predominant in my cooking even today!
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Mathari
Mathari (Crispy)
Mathari is a snack every household makes. Everyone has a unique way and I have learnt it from different people, I like mathari made by any method but this is my family's favorite. In this method,you fry them quickly and it does not take much of your time, only time consuming thing in this method is rolling out the matharis.
Mathari
Ingredients:
All purpose flour or Maida-3 cups
Semolina or sooji-1 cup
Ajwain-2 tsp.
Salt
Desi ghee for moyan -about 2 service spoon or until you can make crumbled balls of the dough.
Refined oil for frying
Procedure:
In a mixing bowl, add salt and ajwain in maida sooji.
Mix it.
Now add warm ghee and with this moyan,mix it properly.
Knead the dough with help of water, it should not be runny or loose.
Now make small discs to roll and prick the rolled mathari with a fork or knife.
Make sure the rolled mathari is thin.
Heat oil and fry these on slow flame.
Your crispy mathari is ready, store in airtight containers.
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