Multigrain Puri | Layered Mathri | Farsi Puri
(Air fried & Fried Methods)
Mutigrain puri or mathri is known by different names in different parts of India. These are basically flavoured crackers that are fried or baked and can be enjoyed with tea or coffee. Make this baked or deep fried layered farsi puri or mathri which is a perfect tea time or after schoo snack for kids. It is very easy to make and can be stored upto 1 month in an air tight container.
Ingredients
For the dough:
- Whole Wheat flour - 1 cup
- All Purpose flour - 1 cup
- Besan(Chickpea flour) - 1/3 cup
- Rice flour - 1/4 cup
- Oil - 4 tablespoons, hot
- Salt - 1&1/4 teaspoons(to taste)
- Black pepper - 1/2 teaspoon
- Carom seeds(ajwain) 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Water - 3/4 cup or as needed
For the flour paste:
- Ghee - 2 tablespoons
- Rice flour or corn starch - 1 teaspoon
For step by step recipe instructions, visit the video link here:
Method:
1.To a large bowl: Add the whole wheat flour.Add the all purpose flour, chickpea flour(besan) & rice flour. Add the carom seeds(ajwain),turmeric powder, salt, & black pepper. Once oil cools down, rub the oil onto flour. Slowly add water to make slightly stiff dough. Cover and set aside for 20 minutes.
2.To make the paste: beat the ghee till it is light and fluffy. Add the rice flour and mix well.
3. Divide the dough into 6 portions. Roll each portion into 6 - 7 inch circle.Repeat with remaining dough balls.
4. Take one rolled roti, apply the ghee-rice flour paste, followed by rolled roti. Repeat one more time to make a stack of 3 rotis. Make a tight toll and cut into slices. Roll each slice into a thick puri.
5. To bake in air fryer/oven: Preheat the oven to 325º F or 162º C. Bake for 15-16 minutes. Halfway through flip the puris and bake for the remainder of time. Baking time may vary depending on the oven/ air fryer.
6.To deep fry: Heat oil on low-medium heat. Fry the puris until golden brown.
7.Store the layered puri/ mathri in an airtight
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