Millet Mathri By Chef Shashank Gupta
International Year of the Millets
- 1 cup bajre ka aata (millet)
- 1/2 cup gram flour
- 1/2 cup wheat flour
- 1/2 cup semolina
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds
- 1 tsp kasuri methi
- 1 tsp red chilli powder
- 5 tbsp oil for deep frying
- as needed Water
In a bowl add bajra aata, gram flour, wheat flour
Add carom seeds, cumin seeds, karusi methi, semolina, salt,
and add water.
Mix it well properly. Soft dough is ready.
Make balls and roll small puri.
Now prick it with a knife.
In a pan add oil and deep fry all the pooris.
Bajre ki mathri is ready.