Cashew Masala Mathri is mathri in the shape of cashew with a coating of different spice mix. It can be served as a dry snack and are great for munching at anytime. And just like orginal cashew, no one can stop after eating one. 🙂
As you can see in the picture, I made this for Holi and everyone enjoyed it with the cool glass of Thandai.
This recipe will serve 6 to 8.
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1 1/2 cups All Purpose flour (maida)
1/2 cup semolina (sooji)
1 tsp salt
1/2 tsp crushed Carom seeds (ajwain)
4 tablespoons Ghee (clarified butter) or oil
Lukewarm water to need the dough (approx 1/2 cup)
1 tablespoon chat masala
1 teaspoon crushed black pepper
Oil for deep frying
1)Grind ajwain and black pepper separately in the mixer. Keep both aside.
2)In a bowl take maida, sooji, salt, grinded ajwain and mix them roughly with the hand.
3)Warm 4 tablespoons of ghee (or oil) and mix it well in the above mixture so that the mixture becomes crumbly.
4)Now add the lukewarm water as required and knead a firm dough.Knead the dough for about 2 minutes.
5)Coat the dough with few drops of oil and cover it with a cloth or plastic wrap for about 20-25 minutes.
6)Divide the dough into big balls and roll each ball with roller around 8 inch in diameter and 1/3 cm in thickness.
7)Take a sharp edged lid(Preferably metal and of small size) of a bottle and make crescent shape by pressing half portion of the lid on dough everytime in a single straight line to make cashew shape.
8)Heat the oil in a frying pan on medium heat.
9)Before dropping the pieces into the oil, do check the temperature of oil for frying by dropping a small pieces of dough in the oil. The dough piece should make the oil sizzle and slowly come up. If this happens, then the oil is ready for frying.
10)Now fry the cashew mathri on medium flame till they turn golden brown. It will take aprroximately 7-8 minutes.
11)Take them out once they are golden brown in color and immediately sprinkle chaat masala and black pepper and mix them well.
12)Also you can heat 1 tablespoon of ghee in a pan, add chaat masala, black pepper,cahew mathri and mix them well so that all the cashew mathri is well coated with the masala.
13)Once the cashew mathri cool down, you can store them in a air tight container at room temperature for about a month.
14)Enjoy the cashew masala mathri with your tea.