Namaskar
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Today we will make windmill Matari
It is crispy, Khasta and crunchy
The kids really enjoy having it
Your guests will also enjoy having it
Come, let us start the cooking
Firstly, we will knead the dough for it
We took 2 cups of refined flour in a bowl
Add a 3/4 teaspoon of salt to it
Add a teaspoon of carom seeds after crushing it
Add 2 tablespoons of dry fenugreek leaves
Add after crushing it
It is a home made dry fenugreek
You can also make it by watching its recipe on my channel.
Add a 1/4 cup of oil to it
Its quantity is 60 grams
It is also known as Moyan
Whenever we make something crispy using refined flour
then it is added 1/4th quantity of refined flour.
It is 250 gm of refined flour
It is 60 grams of oil too.
Mix all the ingredients well
Add the lukewarm water in the intervals to knead the stiffer dough.
If we are kneading dough during the winters and uses lukewarm water for it then, we can knead it quickly.
It also feels good to the hands
Why do we add Moyan in the flour?
If we won't add it then, you won't be able to chew Matari
It won't taste good too.
It helps to make Matari crispy
It enhances the taste too
We kneaded the stiffer dough for Matari
Why the stiffer dough is required?
There are 3 reasons for it
If the dough is loose while expanding it then, we have to coat it with dry flour to expand it.
The dry flour will separate in the oil while frying it
Its colour will also change
We usually fry it on the low flame to make it crispy
Otherwise, it will absorb the oil
Third reason is that the cooked Matari won't be crispy
The dough is ready
We utilized less than a 1/2 cup of water to knead the dough
We will cover it for 15 to 20 minutes to set
It will expand and set
Later on, we will make Matari
20 minutes have passed
The dough has set too.
Apply some oil on your palms
Mash the dough
We will expand the dough horizontally and divide into lumps
We will roll it as shown
Flatten it foe the Loi
We will prepare all the Loi likewise
Now, we will make its windmill Matari
Lift a dough lump
Flatten it into round shaped Poori
We have to flatten it thinner as compared to Chapati
Flatten while pressing its corner
So that we flatten it evenly
We flattened and prepared it
We flattened it into the diameter of 3 to 6 inches
Now, we will chop it
We have to divide it into four portions
We are cutting it into half but, we are cutting it partially.
Do not cut it whole
We are not cutting it from the center
Cut from all the corners likewise
Leave the portion from center
The center appears solid to us
Apply some water before folding it
Paste it
Lift the other corner likewise and paste it
Repeat the same process with the third portion
Fold and paste the fourth portion too.
The windmill Matari is ready
Prepare all the Firki Matari likewise
Firstly we will flatten and fold it
Preheat oil to fry it
Add a mini dough lump in the oil to check it
The oil is hot
The mini dough lump is frying
The lesser heated oil is required to fry Firki Matari
It shouldn't be highly heated
Add it to fry
Keep the flame between low to medium
It is floating on the surface, we will flip it
We will flip and fry it till it becomes brown and crispy
It appears brown to us
They have fried, we will drain them out
For removing it, place it on the strainer and stop at the corner of wok
so that extra oil moves back in it.
Fry the remaining Matari likewise
We fried all the Matari
It takes 5 to 6minutes to fry the single round of it
We made 28 Matari from the prepared dough
Firki Matari is ready to be served
It is crispier and crunchier
You won't face any issue while cooking it
Just stay attentive regarding the three factors
Knead the stiffer dough
While flattening and giving it the shape of windmill, make sure you paste it using the water
Otherwise, they will split
Keep the flame between medium and low while frying it
You will make amazing Firki Matari
Store it in an airtight container after cooling it
You can consume it for 2 months
So you cook it and eat it
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