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

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

Name: Mathri Recipe रोटी पराठे समोसे का आटा गूँधें आटे की बात The Dough MasterClass
Prep time: PT10-15M
Cook time: PT15-20M
Total time: PT25-35M
Yield: 2
Cuisine: Indian
Ingredients: black peppercorns; Ghee; refined flour; semolina

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Getting basics right is important when mastering any skill, especially cooking. To chaliye, aaj karte hain atte ki baat alongwith Mathri and Nimki. Ready?

Prep Time: 10-15 minutes Cook Time: 15-20 minutes

Total Time 25-35 minutes

Servings: 2

Cuisine: 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.