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Karela Mathri /Champakali Mathri By Jaishree Kedia

Jaishree Kedia
Karela Mathri /Champakali Mathri, a mouth-watering delicacy which is beautifully designed to perfection and is super easy and quick to prepare and is full of flavours that no one can resist. Best accompaniment with evening tea

Serves6

Cooking Time35

Meal TypeAppetiser

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INGREDIENTS

  • 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

PREPARATION

  1. 1

    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.

  2. 2

    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.

  3. 3

    Take a little portion of the dough and roll into a thin puri of 3 inch diameter.

  4. 4

    Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends.

  5. 5

    Apply water at the edges and roll it sealing the edges lightly.

  6. 6

    Drop them one by one in medium hot oil and then reduce the flame to low.

  7. 7

    Fry them until crisp and golden from all sides, turning occasionally.

  8. 8

    Sprinkle chaat masala generously .

  9. 9

    Serve them hot or store them in an air tight container when cooled.