Shell Masala Mathri

by Kathleen Morrison

Servings:

INGREDIENTS

1 cup maida
1/2 cup rice flour
1/2 cup besan
1/4 cup ghee
1/2 tsp. chili powder
1/4 tsp. haldi
1/2 tsp. jeera powder
1/2 tsp. dhania powder
2 tsp. til
2 tbsp. chopped coriander leaves
Salt, to taste
Sugar, to taste (optional)
Ghee, for frying

INSTRUCTIONS

Mix all the ingredients and knead into a stiff dough using water. Roll out into a stiff dough using water. Roll out into a big roti. Stamp out into a puri using a wati (katori). Make 3 to 4 cuts in the puri at equal distances but ensure that the cuts do not reach the edges. Join the sides of the puri and gently give a twist. Fry in hot ghee on a low flame. Store the shells in air-tight tins.

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Tagged: indian, masalamathri add tags

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