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Singhare ke Atte ki Mathi

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Singhare ke Atte ki Mathi

Singhare ke Atte ki Mathi

Chef

:Niru Gupta

Recipe Cook Time

:1 Hour
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Savor some crunch with these crisp fried mathis amde with rock salt and singhare ka atta. A delight during the fasts of Navratras.

Ingredients

  • 2 cups singhare ka atta

    1 large potato-boiled, peeled, mashed smooth

    1 tsp rock salt

    1/4 cup clarified butter

    Cold water to mix

    Oil for deep frying

Method

Combine first three ingredients, rub in the clarified butter and then knead into a stiff dough with cold water and leave to rest, covered for 1/2 an hour.

Roll into desired size rounds and prick with a fork all over the surface, to avoid puffing up while frying.

Heat oil until a piece dropped in its rises to the top at once.

Put in the mathies, turn once and continue to fry over medium heat till crisp.

Drain on an absorbent paper and serve.



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