6 Tips to Make Perfect Crispy Farsi Puri & Methi Mathri Recipe for Diwali | Quick & Easy Homemade

Описание: Ingredients:
For Farsi Puri Masala:
1 tbsp Whole Cumin
1 tbsp Seasame Seeds
1 tsp Ajwain
8 to 10 Pepper Corn
1/2 cup Moong Dal (Soaked & finely grind)

Other Masala:
1 tsp Chilly Flakes
1 tbsp Kasuri Methi
Salt to taste
Pinch Turmeric (Optional)
1 cup Wheat Flour
1 cup All Purpose Flour (Maida)
2 to 3 tbsp Hot Oil

For Paste:
2 tbsp Vegetable Ghee/ Pure Ghee
1 tbsp Rice Flour/ Corn Starch
Oil for Frying

Method:
1. Dry roast cumin, pepper, ajwain, and sesame seeds. Coarsely grind and set aside.
2. Soak moong dal for 3-4 hours, drain, rinse, and blend into a smooth paste.
3. Mix in the ground spices, chili flakes, kasuri methi, and salt.
4. Add wheat flour, all-purpose flour, and hot oil, then knead into a dough, adding water as needed. Rest for 15 minutes.
5. Prepare a paste with vegetable ghee and wheat flour.
6. Roll out a chapati, spread the paste, layer with another chapati, then fold and cut as shown in the video.
7. Fry the puris in hot oil until golden.

For Masala Mathri:
2 cups Fresh Metha Leaves (Big ones)
1 tbsp Ghee
1 cup Wheat Flour
1/2 cup All purpose flour
1/2 cup Semolina
2 tbsp Kashmiri Red Powder
1 tsp Turmeric Powder
1 tsp Black Pepper Powder
1 tsp Ajwain (roasted)
1 tbsp Cumin (roasted)
1 tsp Cumin Coriander Powder
1 tbsp Seasame Seeds
2 tsp Saunf (Roasted Powder)
1 tsp Black Salt
Salt to taste
2 tbsp Sugar Powder
2 tbsp Ghee
Roasted Metha Mixture

For Paste:
2 tbsp Vegetable/ Pure Ghee
1 tbsp Rice Flour/ Corn Starch

Method:
1. Wash and chop methi, then sauté in ghee.
2. In a bowl, mix wheat flour, all-purpose flour, spices, white sesame, ajwain, roasted fennel powder, black salt, and regular salt.
3. Add sugar powder, cooked methi, and ghee. Mix well.
4. Add water and knead into a firm dough.
5. Prepare a paste with vegetable ghee and wheat flour.
6. Make large dough balls, add the paste, and cut as shown in the video.
7. Fry in medium-hot oil, cool, and store in an airtight container.

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