Kaju Mathri Namkeen
Servings - 3 - 4
INGREDIENTS
All purpose flour - 550 grams
Oil - 110 milliliters
Salt - 1/2 teaspoon
Cumin - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Water
Oil - for frying
Chaat masala - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 550 grams all purpose flour, 110 milliliters oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon carom seeds, water and knead
it into a smooth soft dough.
2. Rest the dough for 15 - 20 minutes.
3. Take a medium sized ball from dough and flatten them with a rolling pin.
4. For cutting out cashews , take a small, clean cap from a bottle with almost 1 -1.5″ inch diameter.
5. Starting with the edge,start cutting crescent shapes from the rolled dough with the cap.
6. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
7. Transfer this into a bowl, add 1 teaspoon chaat masala and mix well.
8. Serve with tea.
Namak para
Servings - 5 - 7
INGREDIENTS
All purpose flour - 430 grams
Oil - 50 milliliters
Carom seeds - 2 teaspoons
Black pepper - 1 teaspoon
Salt - 1 teaspoon
Hot water - 200 milliliters
PREPARATION
1. In a mixing bowl, add 430 grams all purpose flour, 50 milliliters oil, 2 teaspoons carom seeds, 1 teaspoon crushed black pepper, 1 teaspoon salt and mix them well.
2. Now add 200 milliliters hot water little by little as required at time, and form a dough.Dough should be stiff .Knead the dough very well.
3. Cover and keep aside for 20 - 30 minutes.
4. Take one ball and with the roller roll around 8 inch disc slightly thicker than roti(indian bread).
5. With the help of the knife cut it into diamond shapes or straight in a length.
6. Do not stack the piece one over other and separate each cut.
7. Heat sufficient oil in a heavy skillet. Slowly drop the pieces into oil and deep fry them till crisp and slightly golden brown in color .
8. Drain it on an absorbent paper.
9. Once the namak pare are cooled down completely you can store them in air tight containers.
10. Serve with tea.
Namkeen Methi Mathri
Servings - 5 - 7
INGREDIENTS
All purpose flour - 585 grams
Carom seeds - 2 teaspoons
Salt - 2 teaspoons
Dried fenugreek leaves - 4 tablespoons
Oil - 170 milliliters
Water - 200 milliliters
Oil - for frying
PREPARATION
1. In a mixing bowl, add 585 grams all purpose flour, 2 teaspoons carom seeds, 2 teaspoons salt, 4 tablespoons dried fenugreek leaves, 170 milliliters oil,
200 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 15 minutes.
3. Take some mixture in your hand and slightly press it using your palm.
4. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
5. Serve with tea.
Gathiya
Servings - 7 - 10
INGREDIENTS
Gram flour - 200 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Carom seeds - 1 teaspoon
Baking soda - 1/4 teaspoon
Oil - 120 milliliters
Water
Oil - for frying
PREPARATION
1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon carom seeds, 1/4 teaspoon baking soda and mix well.
2. Add 120 milliliters oil and mix very well. Add water to it and gently mix.
3. The dough should be sticky.
4. Knead the dough for a couple of minutes and set aside.
5. Take a sev maker and fit in the big holes disc. Grease the sev make with little oil.
6. Take a small portion of the dough and place it in the sev maker.
7. Heat sufficient oil in a heavy skillet.
8. Now slowly press the sev maker over the hot oil.
9. Deep fry until golden brown. Drain it on an absorbent paper and let them cool completely.
10. Break them into pieces and store in an airtight container.
Spicy Shankarpali
Servings - 2 - 3
INGREDIENTS
All purpose flour - 340 grams
Cumin - 2 teaspoons
Red chili - 1 1/2 teaspoons
Salt - 1 1/2 teaspoons
Ghee - 2 tablespoons
Water - 150 milliliters
Oil - for frying
PREPARATION
1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
2. Rest the dough for 30 minutes.
3. Take a ball from the dough and flatten it with the help of rolling pin.
4. Take a knife and cut it into diamond shapes.
5. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve with tea or store them into an airtight container.
