Marishia’s Unique Punjabi Mathi

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The most common Punjabi Mathi is simply made up of whole wheat flour and all-purpose flour. My husband simply loves Punjabi Mathi but he found that the common Mathi is not that healthy and wanted me to come up with a unique kind of Mathi he will enjoys. So, I did changed the original recipe which the Punjabis and the Indian Communities have been following for years. My husband told me that is what he likes now. Give it a try and I can assure you that it tastes the same but healthier.


Ingredients
2 cups buckwheat flour (ogle da atta/okhla)
2 cups whole wheat flour (Atta)
3½ tablespoons cracked black pepper
1½ teaspoon salt
2 tablespoon Ajwain seeds – (If you like the flavor of Ajwain, just add in 1 more tablespoon)
 
7 tablespoons canola/corn oil
3 cups canola/corn/vegetable oil, for deep-frying

Method

In a large mixing bowl, add buckwheat flour, whole wheat flour, salt and pepper. Mix till well incorporated.

Add canola/corn oil and rub it into the flour with your fingertips until it resembles fine topping crumbs. Stir in the Ajwain seeds. Add 12-15 tablespoons hot water and mix with a medium icing spreader or a hostess serving fork. The dough should look rough and texture will be fairly dry but holding together. Use your palm to form the dough into a ball.

Divide the ball into 4 sections for easy handling; and then divide one portion into small balls – 1” diameter. On a floured surface, use a rolling pin and roll one ball at a time into a 2½” disc. The edges will not be well rounded but with cracked edges. Important: While you are working on one sections made sure to keep the rest sections covered with a damp tea towel or Saran wrap.

In a large heavy based frying pan or wok heat canola/corn/vegetables oil over medium-high heat. To test whether the oil is ready just dropped a cube of bread into the oil and in 15 seconds it turns golden brown. Slowly slide the 3 or 4 discs at a time and fry until the discs float above and start turning them over. From here fry for 15 seconds or golden brown on each side.

Remove from the oil and drain on kitchen paper towel and continue the same procedure until the remainders are done.

Leave aside to cool completely before you store in a airtight container.

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