Lachcha aloo Mathri

Name: Lachcha aloo Mathri
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups All-purpose flour -; 4 tsp Gram flour; 4 tsp Ghee; 2 Potato - (boiled and grated); 1 tsp Salt; 1/2 tsp Ajwain; 1/2 tsp Black pepper coarse powder -; as per need All-purpose flour (2 tb.spoon. + Desi ghee- 4 tb.spoon.); as required Oil for frying

Kalpana Rai @cook_26263526

Ghaziabad

This lachcha aloo Mathri is very spicy and easy to make When you don't want to spend time in your kitchen and welcome your guests ,this is a perfect snack which can be prepared with easily available ingredients.All-purpose flour, potato ,salt,ajwain and black pepper make delicious lachcha mathri.Everyone in my family loves it.#JR#

Kalpana Rai @cook_26263526

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Ingredients

40 min.

4 people

2 cupsAll-purpose flour -
4 tsp Gram flour
4 tsp Ghee
2Potato - (boiled and grated)
1 tsp Salt
1/2 tsp Ajwain
1/2 tsp Black pepper coarse powder -
as per needAll-purpose flour (2 tb.spoon. + Desi ghee- 4 tb.spoon.)
as requiredOil for frying

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Steps

40 min.

1

Mix all-purpose flour,gram flour,salt,ajwain,black pepper powder and boiled potato.Add water little by little to make dough.Grease this dough with oil and rest it for 4-5 min.
2

Now take a small portion from the dough and roll it like a puri. Divide the.dough into 20 small balls and roll it.
3

Mix 2 tb.spoon. all-purpose flour and 4 t.spoon.desi ghee. Keep aside.Take one puri spread all-purpose flour and ghee mixture over it. Cover it with another puri.Again grease it with ghee mixture and cover it with another puri. Repeat this process 4 times.Then roll it up into 8 inches diameter.Tightly roll it and cut into 15 pieces.
4

Roll all the cut pieces into small mathri.
5

Heat oil in a pan,deep fry all the mathris into medium heat until golden brown.
6

Your spicy delicious mathri is ready to serve.Enjoy with hot tea !!

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Kalpana Rai @cook_26263526

on June 07, 2022 17:32

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.