Punjabi Mathri

Even if someone else is cooking ‘n’ not me, I love standing next to the counter in kitchen always…

One fine morning…

Mum took a tin of vegetable ghee (dalda) n poured over a mixture of flour n spices, she cleaned the edge of that tin with her fingertips n kept it aside… I was curious to know why she never uses clarified butter (ghee) or oil to make ‘Farsi Puri’… And she always explained ‘That’s how you’ll get a perfect short-crust, flaky puris’! I never argued on her explanation, as I was more interested in munching them all…

Yesterday while making these ‘Farsi Puri’, I recalled her words but unfortunately didn’t have vegetable ghee for shortening handy… So worked out with Vegetable Oil only! I still bother using my measurement spoons n cups, which she might never get for her kitchen :P For her, perfect approximation n perfection are quite similar!

I was inspired to try these punjabi flavors when I read a recipe of Anjana Ji’s Maayeka, where recipes always transport me back in those days of being with mum! And as always, I added my elements in her already flavorful recipe! It turned out to be so perfect with flavors n crispiness… I’m sure to try many variations in this method only :) Try out these ‘Punjabi Mathris / Farsi Puris‘ on this festive season… I’m sure to see an empty container by Diwali though :)

INGREDIENTS:

1 1/2 cups Plain Flour
1 cup Wheat Flour
1 tbsp Anardaana
1 tsp Ajwain
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Chilly Flakes
1 tsp Crushed Peppercorns
Salt, to taste
4 tbsp Oil
Oil, to deep-fry

STEPS TO FOLLOW:

1. Take plain flour, wheat flour and salt in a big mixing bowl.
2. Add all other spices and oil in it. Mix everything well until you find crumbles out of it.
3. Knead a hard dough by adding water (approx 1/2 cup) gradually.
4. Cover with a cling wrap and keep it aside for 30 mins.
5. Divide this dough in 12-15 equal portions.
6. Roll them out to make a thick (approx 3 mm) sheet and use a round cutter to cut them into puris.
7. Deep-fry these puris on medium-flame for 30 seconds and then on low flame until they are crisp and golden brown in color.
8. Take them out on absorbent paper and repeat the same process for rest of the batches.
9. Store in air-tight container once they are cooled down.

SJ’s NOTE:

• You can use clarified butter or vegetable ghee to replace oil while kneading dough.