Friday - - Leisure -

(serves 4) (Deep-fried spicy crack­ers)

Prep time: 30 mins

Cook­ing time: 30 mins In­gre­di­ents 1 cup atta (whole­wheat flour) 3/4 cup plain flour pinch salt 1/4 tsp bak­ing soda 1 tsp carom seeds 1 tsp crushed black pep­per­corns 1 tsp cumin seeds 2 tbsp ghee (clar­i­fied but­ter) 1/2-3/4 cup wa­ter

oil, for fry­ing Method 1. Sieve atta, plain flour, salt and bak­ing soda. Add carom seeds, crushed black pep­per and cumin seeds. Mix then add ghee. 2. Add wa­ter, a lit­tle at a time, to make a dough that is not too soft but slightly tight. 3. Warm oil in a deep fry­ing pan over a medium heat. Di­vide dough into lime-size balls, press each be­tween your palms to make discs and prick each disc with a fork (this is im­por­tant to en­sure the math­ris don’t puff up and are crisp when fried). 4. Care­fully drop discs into oil and fry un­til golden brown. Re­move, drain on kitchen pa­per and serve with Pun­jabi mango pickle and spiced In­dian tea. To store, leave to cool to room tem­per­a­ture then keep in an air­tight con­tainer.

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