GUR KI MITHI MATHRI-WHEAT FLOUR VALI

DURING HOLY IT IS OFFER TO GODDESS SHEETLA MATA IN PUNJAB OF NORTH INDIA.IT IS A LONGLASTING SWEET ,GOOD WHILE TRAVELING ALSO.
GENERALLY I AVOID REFINED FLOUR IN MY RECEPIES,SO ON THAT NOTE ,IN THIS I CAN REPLACE IT WITH WHEAT FLOUR.SO RELATIVELY WE CAN OPT BETTER OPTION .

SOAK THE CRUSHED JAGGERY WITH MIN AMOUNT OF WARM WATER FOR 4-5 HOURS.
NOW SIEVE IT SO WE CAN GET RID OF LUMPS.
NOW TAKE WHEAT FLOUR,ADD MELTED GHEE IN IT .MIX IT PROPERLY FIRST.THAT IS MOST IMPORTANT.
THEN ADD MASH BANANA,SOAKED JAGGERY,CARDAMOM POWDER,FENNEL SEEDS,COCONUT IN IT & KNEAD IT LIKE POORI DOUGH.
KEEP IT IN CONTAINER SO THAT CRUST WILL NOT COME OUT OF THE OUTER SURFACE.
NOW ADD THE REFINED OIL 1/4TH LEVEL IN DEEP FRYING PAN.
LET IT HOT FOR A WHILE,THEN KEEP IT IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC ).
NO REST TIME OF DOUGH IS REQUIRED,.JAGGERY DOUGH HAS TENDENCY TO HARD AS TIME GOBY,SO MAKE THE MATHRI AS WE KNEAD THE DOUGH.
MEANWHILE TAKE A DUMBLE LIKE PARANTHA FOR PARANTHA,ROLL IT OVER WITH ROLLER PIN WITH HELP OF LITTLE REFINED OIL OF MATHRI SIZE.
IT SHOULD BE THICK ALSO LIKE MATHRI.
MAKE SMALL SMALL HOLE WITH KNIFE IN BOTH SIDE,FRY IT ON MEDIUM FLAME ON BOTH SIDES TILL IT BECAME DARK BROWN.
DARK BROWN IS MOST IMPORTANT THING HERE,THEN IT WILL BE CRYSPY & FULL COOKED.FRYING ON HIGH FLAME CAN BE CAUSE UNCOOKED IN MIDDLE & NOT CRYSPY ENOUGH.
KEEP IT ASIDE IN AIR TILL IT IS HOT.STORE IT IN CONTAINER.

GENERALLY PEOPLE GET CONFUSE WITH MITTHI MATHRI & MITTHI POORI,SO FRIENDS MATHRI SHOULD BE CRYSP SO WE NEED TO DO HOLE IN IT,BUT PURI SHOULD BE SOFT & PUFF UP.
WE CAN MAKE GUR PARANTHA ALSO ON TAWA IN LOW TO MEDIUM FLAME,BUT ITS TIME CONSUMING AS IT TAKES TIME DUE TO SWEETNESS OF JAGGERY.
IF U FEEL IT IS LESS SWEET SO U CAN ADD THE POWDERED SUGAR IN IT.
DEEP FRY IT TILL IT BECOME DARK BROWN.MORE DARKER IS MORE CRISPIER.
PINCH OF SALT WILL ENHANCE THE TASTE.
RELISH IT WITH MANGO PICKLE OR CURD.

Indian Aroma & Flavour - Jayka India Ka