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Today we will make Farsi poori.
It is also avowed as Gujarati Mathri.
Let’s see what all ingredients are required for making Farsi poori.
Maida - 500 grams (5 cups)
Cumin seeds - 1 tsp
Black pepper - 1 tsp (coarsely ground)
Carom seeds - 1 tsp
Salt - as per taste or 1 tsp
Oil - 2/3 cup (125 grams) (to add in maida and fry poori)
Knead dough first.
Add cumin seeds,
salt
carom seeds
black pepper
and oil in maida.
We use ¼ quantity of oil then flour.
It is also avowed as moyan.
Add little water and knead hard dough.
Knead the dough for 3-4 minutes until it gets smooth.
Cover and keep it aside for 15-20 minutes so that it gets set.
Now we will make Farsi poori.
Take one ball equal to the size of medium guava
Roll it thinly like that of roti or parantha.
Now spread some oil on it.
Roll it like this.
Cut into 1-.45 inch equal pieces
Now press it like this and prepare a ball.
Take one ball and roll it thickly.
Now fry the matharis.
Check whether oil is hot or not.
Oil is hot now we will fry matharis.
Place as many matharis as possible in the pan.
Fry on medium flame until they get crispy and brown in color
Meanwhile fry rest of the matharis.
It takes 7-8 minutes for frying matharis at one time.
Keep tossing so that they get evenly fried from both sides.
If fried on high flame they will turn brown from outside and remain soft from inside.
Matharis have turned brown; take them out.
Crunchy and crusty Farsi poori is ready
Store in an air tight container after they get frigid and enjoy eating for more then 1 month
Try making this recipe and share your experiences with us.
See you again at nishamadhulika.com