For Tomato Chutney

• In a pan, add oil. Once it’s hot, add ginger, green chillies, tomatoes, vinegar and degi red chilli powder. Saute for 2-3 minutes.
• Add sugar, salt to taste and water. Give it a good mix, cover it with the lid and let it cook for 7-8 minutes or until tomatoes become mushy.
• Transfer the mixture to a bowl and let it cool.
• Transfer it to a mixer grinder jar and grind it into a smooth, fine paste.
• Keep it aside for further use.

For Kachori Filling

• In a pan, add ghee. Once it’s hot, add curry leaves, green chillies, white sesame seeds and fresh coriander leaves. Saute for a minute.
• Transfer the mixture to a bowl. Add crushed namkeen chana dal, nylon sev, sugar and water. Give it a good mix.
• Keep it aside for further use.

For Dough

• In a parat or bowl, add refined flour, semolina, salt to taste, crushed dry fenugreek leaves, ghee and water as required. Knead it into semi-soft dough.
• Divide the dough into two equal parts. Add turmeric powder to one portion and knead it again for a while.
• Cover the both doughs with damp cloth and keep them aside to rest for a while.
• Take the plain dough and roll it into medium thick roti. Prick the roti with the help of a fork.
• Cut the roti into small square shapes and pinch the edges towards each other to form a shell shape.
• Add the mathris to hot oil and fry until light golden in colour.
• Transfer them to an absorbent sheet and keep aside for further use.
• Take the remaining plain dough and roll it into a medium-thick roti. Stuff it with the prepared kachori filling and seal it properly to form kachoris.
• Add the kachoris to hot oil and fry until cooked and light golden in colour.
• Transfer them to an absorbent sheet and keep aside for further use.
• Take the turmeric dough and roll it into a medium-thick roti. Prick the roti with the help of a fork.
• Cut it using a cutter to form mathris. Drop them into hot oil one by one and fry until light golden in colour.
• Transfer them to an absorbent sheet and keep aside for further use.
• Combine the remaining trimmings from both doughs and flatten them into a medium-thick roti.
• Prick it with the help of a fork and cut it into small diagonal or barfi-shaped pieces to form namakpaare.
• Add the namakpaare to hot oil and fry until cooked and light golden in colour.
• Transfer them to an absorbent sheet and keep aside for further use.
• Transfer the fried mathris, kachoris, and namakpaare to a serving bowl.
• Serve with the prepared tomato chutney.