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Ingredient
Aloo Papdi (Aloo ki Mathri)
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Ingredient
Food ration :
20 peopleCooking time :
1 hour minutes
2 Cups
maida
1/4 cup
rava / semolina (fine)
2 tsp
chilli flakes
2 tbsp
sesame
2 tsp
kasuri methi (crushed)
1/4 tsp
ajwain / carom seeds
1/2 tsp
salt
3 tbsp
oil (hot)
1 cup
potato (boiled & grated)
As required
oil (for frying)
As required
water (for kneading)
Cooking instructions
* Step 1
Firstly, in a large mixing bowl take 2 cups maida and ¼ cup rava. adding rava gives a good crunch.
* Step 2
Also add 2 tsp chilli flakes, 2 tbsp sesame, 2 tsp kasuri methi, ¼ tsp ajwain and ½ tsp salt.
* Step 3
Mix well making sure all the spices are well combined.
* Step 4
Further, pour 3 tbsp oil and mix well.
* Step 5
Crumble and mix until the flour turns moist.
* Step 6
Now add 1 cup potato and mix well. I have used approximately 3 medium-sized aloo.
* Step 7
Mix well until everything is well combined.
* Step 8
Further, add water as required and start to knead the dough.
* Step 9
Knead to a smooth and tight dough.
* Step 10
Now pinch a small ball sized dough.
* Step 11
Grease the dough with oil and flatten.
* Step 12
Also roll uniformly to slightly thick thickness.
* Step 13
Deep fry in medium hot oil.
* Step 14
Fry on low flame and do not touch until the papdi starts to float by itself.
* Step 15
Flip over and fry on medium flame.
* Step 16
Fry until the mathri turns crispy and golden brown.
* Step 17
Drain off making sure all the oil is absorbed.
* Step 18
Finally, enjoy aloo papdi or aloo mathri for 2 weeks when stored in an airtight container.
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