Mathri Recipe | रोटी पराठे समोसे का आटा गूँधें | आटे की बात | The Dough MasterClass

25-35 minutes
2
Indian
Mathri Recipe | रोटी पराठे समोसे का आटा गूँधें | आटे की बात | The Dough MasterClass Recipe - Ranveer Brar

Ingredients

For Chapati Dough

1 cup Whole wheat flour

Salt to taste

¼ cup Water

1 tsp Ghee

 

For Paratha Dough

1 cup Whole wheat flour

Salt to taste

½ tsp Ghee

A pinch of Carom seeds

¼ cup Water

1 tsp Ghee

 

For Papdi Dough

1 cup Refined flour

¼ cup Whole wheat flour

Salt to taste

A pinch Black pepper powder

A pinch Carom seeds

2 tsp Ghee

¼ cup Cold water

 

For Ghee Mixture

2 tbsp Ghee

2 tbsp Refined flour

 

For Mathri Dough

1 cup Refined flour

¼ cup Whole wheat flour

1 tbsp Semolina, fine grind

1 tsp Gram flour

½ tsp Black peppercorns, crushed

2 tbsp Ghee

¼ cup Cold water

 

Other Ingredients
2-4 Black peppercorns

Process

For Chapati Dough

  • In a parat, add whole wheat flour, salt to taste, water and knead a semi soft dough
  • Apply ghee and knead it again. Cover the dough with a damp cloth and rest for 5 minutes.

For Paratha Dough

  • In a parat, add whole wheat flour, salt to taste, ghee and carom seeds.
  • Add water little by little and Knead a stiff dough.
  • Cover the dough with a damp cloth and rest for 5 minutes.

 

For Samosa Dough

  • In a parat, add refined flour, whole wheat flour, salt to taste, black pepper powder, carom seeds and ghee.
  • Add cold water little by little and knead a smooth and tight dough. Once kneaded keep the dough aside to rest for 10 min.
  • Now roll the dough to an oval shape, apply the ghee mixture and again roll it like a pinwheel and then cut it in a small portion.
  • Take one of the portions and roll it using a rolling pin gently to slightly thick puri.
  • spread ghee mixture and fold half. again spread ghee and fold the triangle.
  • Roll gently to flatten the layers.
  • Prick a black peppercorn making sure all layers are intact.
  • Drop the puri in medium hot oil.
  • Fry on low flame stirring occasionally for 15 minutes.
  • Keeping the flame on low fry until the puri turns golden and crisp.
  • Drain off the puri taking off excess oil.
  • Serve warm or store in an airtight container.

 

For Mathri Dough

  • In a parat, add refined flour, whole wheat flour, semolina, gram flour, black peppercorns and ghee and mix everything until it resembles bread crumb consistency.
  • Now add some water and knead a semi hard dough. Cover and keep aside for 10-15 minutes.

 

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