MAIDA - 2 CUP
firstly, in a large mixing bowl take 2 cup maida and ¼ cup rava. adding rava gives a good crunch
KAURI METHI - 2 TSP
also add 2 tsp chilli flakes, 2 tbsp sesame, 2 tsp kasuri methi, ¼ tsp ajwain and ½ tsp salt.
mix well making sure all the spices are well combined
OIL - 3 TBSP
further, pour 3 tbsp oil and mix well
crumble and mix until the flour turns moist
POTATO - 1 CUP
now add 1 cup potato and mix well. i have used approximately 3 medium-sized aloo
MASH & MIX
mix well until everything is well combined.
WATER - 1/4 CUP
further, add water as required and start to knead the dough
knead to a smooth and tight dough
now pinch a small ball sized dough
OIL - GREASE
grease the dough with oil and flatten
also roll uniformly to slightly thick thickness.
PRICK USING FORK
prick the mathri using a fork to prevent it from puffing up while frying
DEEP FRY - HOT OIL
deep fry in medium hot oil.
fry on low flame and do not touch until the papdi starts to float by itself.
flip over and fry on medium flame
fry until the mathri turns crispy and golden brown
drain off making sure all the oil is absorbed
READY TO EAT
finally, enjoy aloo papdi or aloo mathri for 2 weeks when stored in an airtight container