Rangeeli Mathri

                                       Rangeeli Mathri

 

 

 This Moong dal - Palak rangeeli mathri is both tasty and eye catching. Easy to prepare, a treat for the eyes. I'm happy of my novel creation and gladly sharing this recipe here.

 

Ingredients:

1. All purpose flour or Maida-200 gm.
2. Desi ghee for Moyan-200 gm.
3. Salt
4. Ajwain-2 tsp.
5. Soaked Moong dal -1/4 cup (Pasted)
6. Spinach Pureed-1/2 cup
7. Crushed red pepper-1 tsp.
8. Kasoori methi-1 tsp.
9. Black pepper coarsely ground-1 tsp.
10. Turmeric powder-1 heaped tbsp.
11. Refined oil for frying

Procedure:

• In a mixing bowl, take maida, salt, ajwain and using the ghee, give moyan to maida and when done, divide this in two parts, one part should be lesser than another.
• In the  greater part, add kasoori methi and spinach puree and knead a dough which should not be very hard.
• Cover and keep aside.
• In the lesser part, mix moong dal paste and all the remaining spices mentioned above and knead a dough.
• Now after half hour of resting, roll a green dough roti, insert cylindrical moong dal dough from a side and tightly roll it as shown in the picture.
• Sides should be sealed and now cut small discs to make mathri.
• Prick with fork or knife and fry in hot oil which is on loe medium heat.
• Mathri should be fried on low flame otherwise it will be burnt from outside and raw from inside.
• I made decorative leaves of this dough too, it's upto your choice how many shapes you want to create out of this. The ratio of mathri is 200 gm maida and 50 gm. ghee or dalda.
• Enjoy with pickle, sweet chilli sauce or fruit jam .