Snacky Punjabi Mathia Recipe

Snacky Punjabi Mathia Recipe. Snacky Punjabi Mathia is a simple to-make formula which is well known the whole way across North India. Snacky Punjabi Mathia Simplified utilizing fixings which are effectively accessible, for example, maize flour, gram flour, wholemeal flour, potato, onion, sesame seeds, poppy seeds, green chilies, fenugreek leaves, peas and a melange of flavors, Snacky Punjabi Mathia scrumptious formula is amazing to lighten your odd cravings for food. Snacky Punjabi Mathia Nonetheless, to hoist it’s taste further, attempt to match it with any pickle of your decision. Certain individuals even lean toward sweet curd to go with it.

Snacky Punjabi Mathia

2 cup maize flour
2 cup wholemeal flour
4 onion
4 cup hacked fenugreek leaves ( methi)
4 tablespoon broiled peanuts
2 teaspoon poppy seeds
1 cup peas
1 teaspoon flavor stew powder
2 teaspoon fennel seeds
refined oil as required
2 cup gram flour (besan)
4 potato
10 hacked green stew
1 teaspoon ginger glue
4 tablespoon sesame seeds
2 teaspoon sugar
1 teaspoon garam masala powder
2 teaspoon cumin seeds
salt as required

Stage 1
Above all else, take potatoes, peas and bubble them. In the interim, take a huge bowl and put flour maize, gram flour, wholemeal flour, onions, green chilies, ginger glue in it.

Stage 2
Presently take those bubbled potatoes, strip its skin and crush them alongside the peas by utilizing your hands. Put them in the bowl alongside peanuts, sesame seeds, poppy seeds, fenugreek leaves and sugar. Additionally add dark pepper powder, red stew powder, cumin seeds, fennel seeds and salt on a case by case basis.

Stage 3
Blend them well and make a batter utilizing every one of the referenced fixings. The mathia mixture should be to some degree hard, so be cautious with how much water you use. Subsequent to massaging, carry out couple of balls out of the batter. Level them further so they wind up giving an appearance of that of little puris.

Stage 4
Presently take a profound lined skillet, keep it on medium fire and hotness oil in it. Profound fry the mathias until brilliant brown. Take out on a retentive paper and your punjabi mathia is fit to be served.

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