This is how preparing recipe Desi ghee ki Mathri with 8 ingredients and 7 stages of easy cooking, which is very practical.
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Good Afternoon all, at this time you can cook recipe Desi ghee ki Mathri with 8 ingredients and 7 steps. Next this is how to cook, please read carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 8 ingredients and 7 stages of easy cooking Desi ghee ki Mathri.
Ingredients all Desi ghee ki Mathri
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Needed 500 g : all purpose flour.
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Needed 6 TBS : ghee for moan.
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Needed To taste : Salt.
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Prepare 1 TBS : carrom seeds.
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Needed 1 tea spoon : crushed blackpepper.
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Needed 1 tea spoon : whole cumin seeds.
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Needed as needed : Lukewarm water for binding a dough.
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Prepare as needed : Ghee for frying.
Desi Ghee Recipe, Learn how to make Desi Ghee (absolutely delicious recipe of Desi Ghee ingredients and cooking method) Home-made ghee is pure, healthy and delicious.
Use this easy recipe to master the art of making desi ghee.
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Desi Ghee is produced using Traditional Valona process.
If all basic ingredients Desi ghee ki Mathri it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Step by Step Cooking Desi ghee ki Mathri
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Warm 6 TBS ghee for moan. Seave all purpose flour. Add salt,carrom seeds,cumin seeds, blackpepper. Add heated ghee and mix it for at least 10 mins..
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Mix the flour with both the palm. As much as you rub the flour with palm your Mathri will be soft and crunchy..
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Chk the ghee in flour as you close the fist the flour will remain like the shape of muthiya. If you need lil more then add 1 more TBS heated ghee..
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Keep this dough in a fridge for 1 hour in a pack container..
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Remove this dough out and add lit heated ghee and mix it for 5 min..
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Now make a long roll. Cut into small pieces. Take one ball and mix it with fingers as you r binding a dough. Uneven layer will get formed. Now press it and roll it with a roller..
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Not too much thick. Give cuts or prick it with fork on both the sides. Heat the ghee and fry mathries on slow flame till golden brown..
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I made both fried and baked mathari. texture wise, of course, the fried mathri is definitely better, but the baked one is good too.
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