Karela Mathri /Champakali

Name: Karela Mathri /Champakali
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Maida / flour; 1/2 teaspoon Ajwain/ carrom seeds; 1/2 teaspoon Salt or to taste; 1/2 teaspoon black pepper powder; 2 tablespoons Ghee; 2 cups Oil for frying

Sanchita Mittal @sm_thechef

Delhi

#FestiveSavories

Sanchita Mittal @sm_thechef

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Ingredients

40 minutes

6 servings

2 cupsMaida / flour
1/2 teaspoonAjwain/ carrom seeds
1/2 teaspoonSalt or to taste
1/2 teaspoonblack pepper powder
2 tablespoonsGhee
2 cupsOil for frying

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Steps

40 minutes

1

Mix the ajwain, salt, pepper and ghee in the flour well, so that when you take a little mixture in your fist it should not crumble.
2

Knead it with warm water as required to make a stiff dough, cover the dough with a samp muslin cloth and let it rest for 20 minutes.
3

Take a little portion of the dough and roll into a thin poori of 4 inch diameter.
4

Make longitudinal slits with a knife at equal intervals such that the the poori remains joined at the ends.
5

Apply water at the edges and roll it sealing the edges lightly.
6

Drop them one by one in medium hot oil and then reduce the flame to low.
7

Fry them until crisp and golden from all sides, turning occasionally.
8

Serve them hot or store them in an air tight container when cooled.