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

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.