Peanut Masala Mathri in 3 shape using same dough
Today we are going to make peanut masala crispy and crunchy namakpare, mathri and cashew namakpare to serve to the guests at the festival. These are very easy to make and they will be completely different in taste from ordinary namak pare and mathri. We will make 3 different types of namak pare and mathris from the same dough. So you too can make peanut masala crispy and crunchy namak pare, mathris and cashew nuts with this easy recipe and enjoy their taste with your family and guests.
Ingredients for Peanut Mathri and Namak Paare
Refined Flour - 3 cups (400 grams)
Cumin Seeds - 1 tsp
Carom Seeds - 1 tsp
Dry Fenugreek Leaves - 1 tbsp
Red Chilli - 1 tsp
Salt - 1.25 tsp
Peanut - 1 cup (150 grams)
Green Chilli - 2
Ginger - 1 inch
Oil - 1/2 cup (90 grams)
Process of making the dough
Wash 1 cup of raw peanuts thoroughly. Then put peanuts, 2 green chilies, 1 inch ginger and 2 tablespoons of water in a mixer jar and grind a slightly coarse paste.
Then in a bowl add 3 cups of all purpose flour, 1 tsp of cumin seeds (crushed), 1 tsp of carom seeds (crushed), 1 tbsp of kasoori methi (crushed), 1 tsp of crushed red chilli, 1.25 tsp of salt and 1/2 cup of oil. Mix them well.
Then add peanut paste to it and mix it well. Now add water little by little and knead a hard dough. After kneading, cover it and keep it for 20 minutes.
Process of making Mathri
Mash the dough well and cut it into 4 parts. Take out one part and keep the rest covered. Make this part round and roll it lengthwise. Now break small balls. Pick up a ball, round it, make it like a peda and roll it like a simple mathri.
After rolling, take a glass and cut the mathri. Then prick it with a forked spoon. Keep it on a plate and make all the mathri in the same way.
Process of making Namak Pare
Take out one part and make it like a peda. Roll it like a simple mathri. After rolling, cut 1/4 inch thick and 1 inch long strips. Keep them on a plate.
Process of making Kaju Namak Pare
Take out a portion and make it round like a peda and roll it like a simple mathri. Then cut it by placing half of the bottle cap on the corner of rolled roti and cut the piece. Similarly, cut all the namak pare in the shape of cashew and keep it on a plate. Collect the remaining dough and make the rest the same way.
Process of frying Namak Pare and Mathri
Heat oil in a pan, it should be slightly hot and the flame should also be low-medium. Put mathris in hot oil for frying. Let them fry like this for 2-3 minutes. When the time is up, turn them over and fry them till they turn golden brown from both the sides.
After frying, take them out and lighten the temperature of the oil and fry the rest of the namak pare as well. In this way peanut masala, crispy and crunchy namak pare, mathris and cashew nuts will be ready. Serve them and enjoy their taste.
The dough has to be kneaded hard.
While frying, the oil should be slightly hot and the flame should be low-medium.
After cooling completely, you can keep them in any air tight container and eat them for more than 2 months.
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