Step-by-step
1
firstly, in a large mixing bowl take 2 cup maida and ¼ cup rava. adding rava gives a good crunch.
2
also add 2 tsp chilli flakes, 2 tbsp sesame, 2 tsp kasuri methi, ¼ tsp ajwain and ½ tsp salt.
3
mix well making sure all the spices are well combined.
4
further, pour 3 tbsp oil and mix well.
5
crumble and mix until the flour turns moist.
6
now add 1 cup potato and mix well. i have used approximately 3 medium-sized aloo.
7
mix well until everything is well combined.
8
further, add water as required and start to knead the dough.
9
knead to a smooth and tight dough.
10
now pinch a small ball sized dough.
11
grease the dough with oil and flatten.
12
also roll uniformly to slightly thick thickness.
13
prick the mathri using a fork to prevent it from puffing up while frying.
14
deep fry in medium hot oil.
15
fry on low flame and do not touch until the papdi starts to float by itself.
16
flip over and fry on medium flame.
17
fry until the mathri turns crispy and golden brown.
18
drain off making sure all the oil is absorbed.
19
finally, enjoy aloo papdi or aloo mathri for 2 weeks when stored in an airtight container.
Video
Notes
- firstly, make sure to grate the boiled aloo else there are chances for chunks to remain.
- also, add water in batches else there are chances for the dough to turn watery.
- additionally, frying on low flame helps to make khasta or kurkuri mathri.
- finally, aloo papdi recipe or aloo mathri recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-papdi-recipe-aloo-ki-mathri/