Boom boom fatak fatak💥!!!


Whenever passing through lift lobby, drooling by the aroma of desi ghee and chashni😋.


Hence, compelled to make some dishes today. Balushahi, tikri, methi mathri and mangrail ajwain ki mathri. Many more delicacies to come.😄

Here is the recipe of mangrail ajwain ki mathri-

This recipe yields 20 medium sized mathris.


2 cups APF or maida

1/2 cup ghee

1 tsp mangrail or onion seeds or nigella seeds

1 tsp ajwain or aniseed

1+1/2 tsp salt

1/4th cup of water

Oil for frying ( I have used saffola total )


Take APF, salt, aniseeds, onion seeds and ghee in a bowl. Rub them till you are able to make solid lumps with your hand.

Now don’t pour water. Just sprinkle only as much, till you get dough type consistency.

Make two large balls of the dough. Roll them to 3-4 cm thick. Cut them with cookie cutter and don’t forget to make slits in the middle with a knife. Make 3-4 slits.

Heat oil in a skillet. As soon as the oil gets heated, minimize the flame and add the mathris. All should be deep fried. So manage the frying in batches.

As they are thick, so fry them on lowest flame. But when you add the next batch in kadhai, heat oil and then minimize the flame and then add the mathris. Repeat the same for all.

Transfer the fried ones on butter paper. Once cooled down, transfer them to airtight container.

Enjoy this namkeen with sweetie dishes.

Keep cooking😊 

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