Masala Mathri (Varki Puri)
Dough weight – 560 gms.
Makes 6 pedas of 94 grams each.
Maida (मैदा) – 2 Cups or 250 Gms
Semolina (सूजी) – 4 tbsp or 45 gms
Salt (नमक) – 1½ tsp
Ghee (घी) – 3 tbsp
Water (पानी) – ¾ Cup (approx)
Cumin (जीरा) – 2 tsp
Saunf (सौंफ़) – 1 tbsp
Dry Red Chillies (सूखी लाल मिर्च) – 5 nos
Kasoori Methi Leaves (कसूरी मेथी) – 2 large pinches
Peppercorns (काली मिर्च) – 2 tsp
Ajwain (अजवाइन) – 1 tsp
Heeng (हींग) – ¾ tsp
Turmeric (हल्दी) – ½ tsp
Chilli powder (मिर्च पाउडर) – 1½ tsp
Coriander powder (धनिया पाउडर) – 2 tsp
Black salt (कला नमक) – ½ tsp
Chaat Masala or amchur (चाट मसाला) – 1 tbsp
Salt (नमक) – ½ tsp
Ghee (घी) – 3 Tbsp
Cornstarch or Rice Flour (कॉर्न स्टार्च) – 2 tbsp
Oil (तेल) – for deep frying
For masala mathri, we have to make the dough first. In a flat bowl, add maida, sooji, salt, and soft ghee. Rub the ghee with the flour first then pour water. Make a dough by kneading it. Cover the dough with a damp cloth and keep it aside for 10 to 15 minutes. Divide the dough into small, equal-sized balls. Roll each ball into a small circle or disc, about 2-3 inches in diameter. Use a rolling pin and spread each ball like a roti.
For Mathri masala, blend jeera, saunf, dried red chillies, kasoori methi, and peppercorn into a fine powder. Drop in ajwain, heeng, turmeric, chilli powder, coriander powder, black salt, chaat masala, and salt to the ground powder. Mix them all well. The masala is ready.
For making the layers of the mathri, mix soft ghee and cornstarch well. Spread this mixture on the roti, then sprinkle the masala on it. Now, place the next roti on top of it, spread the mixture, and sprinkle the masala. Do the same step one more time, then roll it. Cut the mathri roll evenly using a knife, in 1 to 1.5-inch gaps. The pleats should be visible and now spread the mathris gently into small puris using a rolling pin.
Heat the oil in a deep frying pan over medium heat. Carefully slide the mathri discs into the hot oil, one or two at a time, and fry them until they turn golden brown and crispy. Make sure to fry them on medium heat to ensure they cook evenly.
Allow them to cool down completely and Masala Mathri is ready to be served.