thebookworm

Ingredients: 2 1/4 cups All Purpose flour (plain flour or maida) 1/4  cup sooji (semolina flour) 1 teaspoon salt (use as needed)  1/2 to 1 teaspoon ajwain 3 tablespoons oil 1/2 to 3/4 cup lukewarm water (use as needed) Oil to fry Method Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more. Divide the dough into about 40 equal parts. Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles. Prick each mathri with a fork in 5 to 6 places,  so the mathris do not puff when frying . Heat the oil in a frying pan on medium heat. The frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly . Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil. Fry the mathris until both sides are a

Set 1 Set 2 Instructions For two onions use 6 red round tomatoes To make masala to store: Fry onions till pink but not red or caramelized or brown on a slow flame! Add tomates, ginger, garlic and chilli powder  Cook it until you see the color and oil rises to the top. Blend to fine paste. For using Masala:  Butter Paneer Put paneer in boiling hot water and soak it for 20 minutes. Heat oil Add cardamoms, cloves Add Masala, paneer and water, salt and sugar to taste. Simmer till well blended. Finally add cream and add a good pinch of kasoori methi. Butter Chicken Use same curry as butter paneer and add tandoori chicken.