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Karela Mathri /Champakali Mathri Recipe
Karela Mathri /Champakali Mathri Recipe
Jaishree Kedia
Karela Mathri /Champakali Mathri, a mouth-watering delicacy which is beautifully designed to perfection and is super eas ... Read More
Cooking Time
35
Meal Type
Appetiser
Recipe region
Rajasthan
Ingredients For Karela Mathri /Champakali Mathri Recipe
2 cups Aashirvaad Atta /flour
1/2 teaspoon Ajwain/ carrom seeds
1/2 teaspoon Salt or to taste
1/2 teaspoon black pepper powder
2 tablespoons Ghee
1 teaspoon chat masala
2 cups oil for frying
How to make Karela Mathri /Champakali Mathri Recipe?
- Mix the ajwain, salt, pepper and ghee in the flour well, so that when you take a little dough in your fist it should not crumble.
- Knead it with warm water as required to make a stiff dough, cover the dough with a damp muslin cloth and let it rest for 20 minutes.
- Take a little portion of the dough and roll into a thin puri of 3 inch diameter.
- Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends.
- Apply water at the edges and roll it sealing the edges lightly.
- Drop them one by one in medium hot oil and then reduce the flame to low.
- Fry them until crisp and golden from all sides, turning occasionally.
- Sprinkle chaat masala generously
- Serve them hot or store them in an air tight container when cooled.