Ashok Nutririch
Ashok Methi Ajwain Paratha / Poori Masala Mix, 100 gm
Ashok Methi Ajwain Paratha / Poori Masala Mix, 100 gm
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To use this Ashok MethiAjwain masala firstly:Take 2 cups whole wheat flour/atta (240 grams) /bajra/jowar /makka/Ragi in a bowl.Use them separately or Mix with wheat flour. Use 2 cup refined flour for making khasta/ Matri /khurma . Add 2-3 tsp oil ,2-3 tsp Methi ajwain poori masala and mix water according your need .(To make theplas, knead the dough with thin curd instead of water).Mix and Knead the dough very well.Cover the bowl with a cloth or lid and keep aside for 20 to 30 minutes.
Now follow the recipes given andenjoy .
Pooris / Khasta / Khurma / Mathri
After making the dough ( as explained above ).Now make small or medium sized balls from the dough.Roll to make small or medium round or poori.Roll out the dough of mathri into a thick layer and pierce it with the help of a fork. Now cut it with the help of a small bowl and cut it into a round shape and keep it aside.Fry the pooris/ khasta/ Matri /khurma till they look crisp and golden.
Theplas
Roll the dough into medium-sized roti or circles having about 6 to 7 inches diameter, sprinkling flour as needed(roll the dough thin for thepla.) Then roll into a round shaped dusting flour lightly.Place the thepla on a hot skillet or tawa. Keep the heat to medium-high flame .When one side is a cooked then flip it.
Serve any time as a tea- snack with pickle or potato curry of your choice.
Methi Ajwain Paratha
Roll the dough into medium-sized roti or circles having about 6 to 7 inches diameter, sprinkling flour as needed.For a flaky, crispy layered paratha, spread ghee/oil all over and fold twice . Then roll into a round shaped dusting flour lightly.Place the paratha on a hot skillet or tawa. Keep the heat to medium-high flame .When one side is a cooked then flip it.
Serve any time as a tea- snack with pickle or potato curry of your choice.
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