Tag: mathris

Kurkuri Masala Puri / Paapdi

“Mummy ..ek aur kha loon?!” …means “Mom, can I have another one?!” She’d look at me sternly & go..”No, you’re going to ruin your dinner/ lunch”.. But eventually give in as I’d give the ‘puppy’ eyes! ๐Ÿ˜‰ & me?! Well, I’d munch on a couple more happily ๐Ÿ‘Œ

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I know that this episode has happened to each of us as kids…specially when our mothers prepare something which only she can make…and we call it our favourite! I have many such ‘favourites‘ from my mom’s kitchen… Kurkuri Masala Puri or Paapdi as she fondly calls being one of the many!

Kurkuri masala puri

She’d make this often but not as often as I’d want her to make….they would make appearances a few times in a year, specially around Diwali, Holi or summer vacations ๐Ÿ˜Š and when I’d insist, she’d make them for me. And I just couldn’t stop munching until there would be none left. So crispy they’d be, who could resist!? So simple in her culinary approach even to this day…she’d make them in a breeze. And now when I make them, I spend an entire afternoon….or so did she, but I was too ignorant to pay attention. I wish I could back in time & make them along with her…that’d be so much fun!

Kurkuri masala puri

Needless to say that I’ve learnt them from her…over the telephone! LoL! Yes, she teaches me everything over a call…patiently, while I keep repeating it back to her so that I am well versed…then I try it out and send her a picture…she obviously replies back with appreciation and encouragement ๐Ÿ˜ฌ๐Ÿ˜ฌ Thank heavens for WhatsApp! I share whatever I cook with her ๐Ÿ˜‡ Well…enough chatting!! I could go on when it comes to me and my mom… Another thing that’s great is that my hubby likes them too…so I know that I make these…they’ll be over soon๐Ÿ‘Œ… Let’s start with the recipe …

๏ธYield: 38 puris (exactly, whenever I make. You could get a few more or less)

Equipment: a large mixing bowl, a rolling board, a rolling pin, a knife, a wok, a slotted ladle, measuring cups/ spoons, kitchen tissue, a kitchen towel.

Ingredients:

2 cups wholewheat flour

1/2 cup gram flour (besan)

2 tbsp crushed kasoori methi (dried fenugreek leaves)

1 tsp turmeric pwd

1 1/2 tsp red chilly pwd

1 tsp cumin seeds (jeera)

salt to taste

1 tbsp ghee

a pinch of hing (asafoetida, optional. I used it as we have added gram flour)

oil to fry

water for kneading as required

Method:

Take all the dry ingredients mentioned above in a mixing bowl and stir everything together. Next add the ghee and rub it with the flour using your fingertips for 3-4 mins. We don’t need to do it anymore than that. Now, ย add water, little by little and make a very stiff dough. Cover it with a damp kitchen towel and set aside for 20 mins.

After 20 mins, grease your palms with some oil & divide the dough into playing marble sized balls ( I could make 38 balls). Next, using a rolling board and a rolling pin, roll these balls in circular shapes, thickness should be as thin as a roti/ chapati & the diameter of about 2 – 2 1/2″. Using a knife, prick every puri well (refer the picture below)

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Do this for all the balls and keep them on a plate. Now, heat oil for frying in a wok, once it’s hot enough, reduce the flame to medium to low, start frying these puris 2-3 at a time on low or medium flame only. If we fry it too quickly on a higher heat, it won’t be crispy and the insides will remain raw. Once each puri turns a rich golden colour, remove from the wok & drain it well on kitchen tissues. Do the same for the entire lot. Once they have cooled, you can store them up to 5-6 days in an airtight container ๐Ÿ˜Š

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Enjoy these with a cup of tea or simply munch away….tastes great with some pickle or spicy chutney too ๐Ÿ‘Œ

Love,

Shreya โค๏ธ

Maska Mathri

Ask any North Indian and they’ll say they love ‘Mathri‘. And pair these with my Teekhi Lal Chutney and you’ll finish the lot in no time! ๐Ÿ˜œor some spicy ‘achaaar‘…I am salivating right now! Shame, we finished our batch just this afternoon…๐Ÿ˜ฌย 

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See, how crisp they look! Just so flaky, it actually disintegrates when you bite into it! And the butter just makes it that much more desirable ย ๐Ÿ˜ฌ an impromptu addition into the dough and I am so glad I did it. Instead of using ghee…I played around a bit and used melted butter along with some easy ingredients. They were ready in less than an hour ๐Ÿ˜š

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Obviously, one can play around with so many flavours when it come to mathris. Whatever works for you can go into it! These are such good snacks, healthy and filling. My mom made these with some different flavours during Diwali and many other festivals, needless to say we enjoyed these crispy, crunchy golden beauties!!

Well, then, we’ll move on with the recipe.

Yield: 15-17 large Mathri

Equipment: a large wok, a slotted spatula, measuring cups/spoons, rolling pin, a fork, a rolling board, a mixing bowl, a microwave safe bowl.

Ingredients:

2 cups APF (maida)

salt to taste

5 tbsp frozen butter (I used Amul butter)

1 tbsp refined oil (for the dough)

1 tsp cumin seeds

1 tsp chilly flakes

2 tbsp finely chopped coriander leaves

water to knead

oil to fry

Method:

Take the APFย in a mixing bowl. Set aside. In a microwave safe bowl, melt the butter careful not to burn it. (I heated the butter on high for about 12-15 secs). Next, add this melted butter to the APF and using your fingertips, rub the butter into the flour until the mixture resembles a breadcrumb like consistency. It will take about 8-10 mins to do that well.

Next, add all the other ingredients into the mixture except water and the oil to fry. Add salt very careful if you have used salted butter like me. Mix the dry ingredients well and using very little water, makes hard dough. Slightly harder than that of aย puri’s dough. Cover and set aside for 15mins.

Now, make 15-17 equal sized balls with the dough. Roll each one using the rolling pin, thickness being slightly more than that of aย puri. Prick each Mathri with the fork a few times to prevent them from puffing up while frying. Moving on, heat oil in the wok, once it’s hot enough, drop 2-3 mathris at a time and fry until they turn slightly golden on both sides. Drain on kitchen paper to absorb excess oil.

One can even bake them, instead of frying, line them in a greased baking tray. Brush some oil on top of each Mathri. Bake in a pre heated oven @ 180’C for 15-20 mins or until they turn golden brown on the top. Cool on Cooling rack for 15 mins before you serve them so that they crisp up. That’s it ! Enjoy them with your evening tea ๐Ÿ˜

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Happy Munching Folks!

Love,

Shreya ๐Ÿ’–

Multi – Seed Whole Wheat Crackers with a Spicy Dip.

Crackers & Cheese…I love them! They are so crispy, crunchy and go really well a variety of sides…๐Ÿ˜ perfect for parties or just some lazy munching. And I am a fan of munching..especially while I am parked ย on my couch, watching television ๐Ÿ˜‰ and so does Mr. PP ๐Ÿ˜

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But you see, we like healthy munching… Something light and yummy! And for that purpose, I always keep some popcorn ready in my pantry, along with some homemade ‘mathris‘ ..a kind of deep fried Indian savoury crackers. But deep fried isn’t always a healthy option..so we end up with oil free popcorn or some fruits for snacking..

So, I always try coming up with fun ideas for snacking. One such idea of mine is crackers… Healthy crackers!!! With a yummy, easy to do dip.. ๐Ÿ‘Œย Crackers are nothing but savoury mathrisย ..simply baked. They are oil free and therefore a healthier option. They are a version of bread, except that crackers are very crunchy and crispy… usually small in size, either round, square or rectangular…but I am adventurous when it comes to shaping these …I put my cookie cutters to optimum use๐Ÿ˜€ …crackers can be flavoured with herbs, cheese, etc..anything that takes your fancy. Like I have used multi – seeds like poppy, flax & sesame seeds to make them healthy (seeds are known for their dietary fibre, omega 3 fatty acids and are fantastic anti – oxidants…a must in everyone’s daily diet โ˜บ๏ธ) along with wholewheat flour. Crackers are often served as a palate cleanser between courses of a meal.

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i like serving my crackersย With some kind of dip or a salsa… However they taste great with cheese, preserves or peanut butter…or even soups. So this time I did a spicy dip for my crunchy munchies!!! The combination is superb…a finger licking good dip with some crackersย are light on the stomach and yet filling. Anyways, let’s get on with the recipe…๐Ÿ˜‹

Yield: 20-22 medium sized crackers & a small bowl of dip.

Equipment: a large mixing bowl, a rolling pin, a sharp knife / cookie cutter, parchment paper / aluminium foil, a skillet, a spatula, baking tray, a cooling rack

Ingredients:

For the crackers:ย 

2 cups wholewheat flour

3 tbsp semolina (sooji / rava)

1/4 cup + 1 tbsp (for topping) mixed seeds (poppy, sesame & flax..feel free to use any seeds)

salt to taste

1 tsp dried mixed Italian herbs

1 tsp chilly flakes

1/4 tsp coarsely ground black peppercorns

3 tbsp ย + 1 tbsp (for greasing) oil

1/4 cup water (use more or less as needed to make a dough)

For the dip:

5 tbsp eggless mayonnaise ( can use with egg too)

1/2 tsp lemon juice

1 pinch salt

1/2 tsp garlic pwd

1/2 tsp paprika

Method for the crackers:

Mix all the dry ingredients in the bowl using a spoon. Take the water and 3 tbsp of oil in a glass and mix them well. Use this mixture to knead a semi stiff dough with the dry ingredients. Knead for at least 5-7 mins to make sure the ingredients have amalgamated well. Cover the dough and set it aside for 20 mins.

Preheat the oven @ 200′ C. Prepare the baking tray with the parchment paper or aluminium foil. Brush it with some oil. Set aside. Now, knead the dough once again for a couple of mins and grease your work surface, using the rolling pin, roll it out to a thickness of about 3mm. You can cut the rolled dough using a knife into squares / rectangles / diamonds or use a cookie cutter for any desired shapes. Next, place these shapes slightly apart from each other on the prepared baking tray…brush each of them with some oil and sprinkle some mixed seeds. Press the seeds down onto the dough a bit. Bake these for about 20-25 mins. Once done, open the oven door for 30 secs and close it again to let the crackers sit in the warm oven to crisp up further for about 5 mins. Remove the tray after 5 mins and transfer the crackers onto the cooling rack. Store them in airtight containers or serve immediately. ๐Ÿ˜‹

Method for the dip:

Mix all the ingredients together and serve….that easy, right?!!! ๐Ÿ˜

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Hope you will enjoy these as much my hubby and I did!

Love,

Shreya ๐Ÿ’ž

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