Lacche wali mathri is a delicious mathri with very little sweetness, Though its making is little tickey, but taking some cautions, it can be prepared. We start loosing patience when its saata starts coming out. Here below is its full recipe:
Ingredients
1 cup of maida
1 tsp of oil for moyan
For Satta
1/4 cup of boora
1/4 cup of rice flour
2 tsp of pure ghee
oil for frying
Method
1. Take the maida/all purpose flour in a big bowl. Add oil for moyan and rub with hands.
2. Now with 1/4 cup of water knead the dough which should be niether hard nor too soft. Keep the dough for rest for 15 minutes.
3. for preparing saatta take the pure ghee in a bowl and add boora and rice flour to it. Mix well. It should not be too loose.
4. Now divide the dough into two parts. Make balls out of it.
5. Roll each ball into a big roti by applying oil to the chakle and rolling pin. Instead of chakla it can be rolled on any hard surface.
6. Now apply saata to the rolled roti with fingers. It should be very thin layer. If apply too much it will come out while we again roll it.
7. Now make tight roll of it. Prepare the second roll from the other dough boll like wise.
8. Now cut each roll into 3 pieces. Don't cut too thin.
9. Now grease your hand and place one piece on the palm in the way cutting place should be above and down and press gently with other hand's palm to flatten it. Make it flatten it again very gently. Now keep it on the hard surface and make two cuts in middle of this mathri. Prepare all the mathris like it.
10.Heat the oil in a frying pan. Put a small piece of dough to check whether oil is hot or not. If it come out above immedialty, it means it is how. Now lower the heat to medium.
11. Now it is the time to fry all the mathris. Fry only two or three at a time depending on the quantity of oil in which you are frying it.
12. On medium heat it will be crispy. It needs patience. When it gets crispy take out from the frying pan with any slotted spoon.
13. Sweet multi layered mathri is ready.
Enjoy Healthy Cooking!!!
See more recipes:
Thick Rabdi
Somtam Papaya Salad
Tom Yam Soup (veg.)
Double Colored Rice Poori
Jobstears Kheer
Watermelon (Tarbooj) Kheer
Yellow (Pumpkin) Kheer
Sweet Potatoes Kheer
Sweet Bread (Tutti Frutti)
Sweets Carrots
Sweet Water Melon rind
Petha Mithai
Moong Dal Halwa
Boondi Ladoo
Sago Kheer
Rabdi/Rabri
Broken Glass rabdi Cake
Burf Wali Kulfi
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Reproduction of the contents of this blog, without permission, in whole or part, is strictly prohibited.
1 cup of maida
1 tsp of oil for moyan
For Satta
1/4 cup of boora
1/4 cup of rice flour
2 tsp of pure ghee
oil for frying
Method
1. Take the maida/all purpose flour in a big bowl. Add oil for moyan and rub with hands.
2. Now with 1/4 cup of water knead the dough which should be niether hard nor too soft. Keep the dough for rest for 15 minutes.
3. for preparing saatta take the pure ghee in a bowl and add boora and rice flour to it. Mix well. It should not be too loose.
5. Roll each ball into a big roti by applying oil to the chakle and rolling pin. Instead of chakla it can be rolled on any hard surface.
6. Now apply saata to the rolled roti with fingers. It should be very thin layer. If apply too much it will come out while we again roll it.
7. Now make tight roll of it. Prepare the second roll from the other dough boll like wise.
8. Now cut each roll into 3 pieces. Don't cut too thin.
9. Now grease your hand and place one piece on the palm in the way cutting place should be above and down and press gently with other hand's palm to flatten it. Make it flatten it again very gently. Now keep it on the hard surface and make two cuts in middle of this mathri. Prepare all the mathris like it.
10.Heat the oil in a frying pan. Put a small piece of dough to check whether oil is hot or not. If it come out above immedialty, it means it is how. Now lower the heat to medium.
11. Now it is the time to fry all the mathris. Fry only two or three at a time depending on the quantity of oil in which you are frying it.
12. On medium heat it will be crispy. It needs patience. When it gets crispy take out from the frying pan with any slotted spoon.
13. Sweet multi layered mathri is ready.
Enjoy Healthy Cooking!!!
See more recipes:
Thick Rabdi
Somtam Papaya Salad
Tom Yam Soup (veg.)
Double Colored Rice Poori
Jobstears Kheer
Watermelon (Tarbooj) Kheer
Yellow (Pumpkin) Kheer
Sweet Potatoes Kheer
Sweet Bread (Tutti Frutti)
Sweets Carrots
Sweet Water Melon rind
Petha Mithai
Moong Dal Halwa
Boondi Ladoo
Sago Kheer
Rabdi/Rabri
Broken Glass rabdi Cake
Burf Wali Kulfi
---------------------------
Reproduction of the contents of this blog, without permission, in whole or part, is strictly prohibited.
