Namkeen Mathhari- Crunchy Fried Pastry

Namkeen Mathhariimage(12)

1 cup APF / Maida

2 tbsp Ghee/ oil

3/4 tsp salt

8-10 Black pepper corns broken

1/2 tsp Ajwain Seeds

1 pinch of love

1/4 tsp granulated sugar/ brown sugar

1/4 cup water or as needed

Oil to fry

Sift the flour in a mixing bowl, add salt and sugar

Add 2 tbsp ghee or oil in the flour and mix well, crumbling the flour with your fingers like short bread dough.

Add the Ajwain seeds and the broken Pepper corns, mix well.

take a bit of that flour and tightly close your fist, if the dough doesn’t fall apart in your fist, it is the right consistency, if it is falling out and not forming a tight bunch, you need to add a touch of more ghee or oil.

now sprinkle water little by little, and knead it into a firm dough. You do not need to use up all the water if you feel the dough had come together well and firm.

Divide it into equal lemon size balls, usually makes 10-12 depending on the size, you can make smaller if you like to have bite size pastry.

Flatten the dough ball between your palms, ready to fry.

Heat oil in a frying wok, release 2-3 patties at a time,

flip as soon as you see it changing color to a golden shade

Drain it by tilting it on the side of the wok, before scooping it out.

PS: I usually also add in whatever leftover Chivda/ farsaan/ shev, to give it a slight , texture, in that case do not add salt, as this mix already has some in it.

Let it cool and store in an airtight container.

serve with hot Chai or Coffee !






for bhalla- (dumplings)
1 cup Urad daal
1/2 inch fresh ginger root
1/2 tsp salt11173367_864945353579600_8913508873625740546_n
Oil to fry.
2 cups water for soaking the fried bhallas,
1 tsp ground black salt

For Dahi-
3 cups plain yogurt ( you can use Nancy’s plain yogurt or greek yogurt too)
1/2″ fresh ginger root fine grated
1/4 cup sugar ( no, the brown sugar doesn’t work)
1/2 tsp salt
1 tsp roasted cumin seeds powder
1/2 tsp red chilly powder

For tamarind chutney-
1/4 cup tamarind
1 cup jaggery
1/4 tsp salt
1 tsp coriander seed powder
Soak the Urad daal in hot water for 45 mins- an hour,
Remove water , add ginger & salt and grind to a coarse paste
Set aside
Whisk the yogurt and add the fine grated ginger, salt and sugar and give it one more whisk lightly, add half a cup of water if you like it a bit thinner.
Let it chill in the fridge till you prep the rest

Soak the tamarind in warm water for 30 mins. Crunch it with your fingers and remove the undissolved parts to gain a smooth paste. You can also run it through a grinder.
Add jaggery to the paste and cook on low heat, stirring all the time till jaggery melts.
Add chili powder, coriander seeds powder and salt, stir well.
Remove in a separate bowl and let it cool to room temp

Take two cups of water in a bigger bowl and dissolve th black salt in it.
Heat oil
Wet your fingers n palm, keep a tiny bowl in front of you to do that each time
Take a small amount of the urad paste, size of a golf ball and pat it flat on your damp palm
Slide it gently into the hot oil and fry both sides.
Strain it out and dunk in the salt water.
Pull out each bhalla and squeeze the water out by gently pressing it between your palms
Set aside in a bowl until all the bhallas are done
Now assembly is the easiest
Put 2 bhallas in a plate
Pour the dahi mix on top till it drowns the dumplings
Drizzle the tamarind chutney on top
Sprinkle cumin seeds powder and red chili powder
Garnish with fresh chopped cilantro and serve cold

Lemon- Green Chilli- ginger Pickle

30 lemons
250 gms green chilies
100 gms fresh ginger root
2 tbsp turmeric powder11707769_864811803592955_3680452287627109901_n
4 tbsp salt
1 cup vegetable oil
2 tbsp mustard seeds
1 tsp hing ( asafoetida)

1 Pinch of Love
Cut lemons into as small pieces as you like
De stem the chilies and break them into smaller pieces
Cut ginger into half lengthwise , cut thin half rinds
Take a large mixing bowl and mix everything with a dry spoon/ladle.
Add turmeric, salt and muddle the mix a bit with gentle pressure
Heat oil, add mustard seeds, allow them to bloom, turn the heat off. Add hing. Let the oil cool
Fill the mix in a glass jar.
Add the oil seasoning once it is absolutely cooled.
Put the cap on the jar and leave it alone.
Next day mix everything with a long handle ladle or spoon.
PS : those living outside India- you can get key limes and wrap them in a Turkish towel and leave it in a warm place for a couple if days. They will turn ripe for use.
Substitute green Thai chili peppers or green Jalapenos.
This pickle is also medicinal home remedy for a queasy upset tummy.