This is a close up of thinnest strings of mathris. In Aligarh(UP) India they call it chatpate lachche. If you have cook (Maharaj ji or Misrani ji) in your kitchen in Aligarh they know its recipe for sure.
This is such an easy recipe for crispy n soft lachcha mathri that with 30 minutes you can fill a big jar full of these lachcha mathris.
1 Cup Self raising flour (it is a must as I do not know the proportion of baking soda or baking for it)
4 Tbsp Suji (semolina)
4 Tbsp atta (wheat flour)
1/2 Tbsp red chilli powder
1 Tbsp salt
1 Tbsp ajwain (carom seeds)
1 Tsp garam masala
1/2 Tsp cloves powder
1/4 Cup melted desi ghee (must)
1 Cup water
Fresh refind oil for frying
1- Mix all things to a semi tight dough.
2- Keep aside for 30-40 minutes covered with hot water dipped n squeezed cotton cloth. (must)
3- Make approximate 10 balls of this dough.
4- Heat the frying refind oil in a heavy bottom pan for 3-4 minutes at the lowest flame.
5- Roll a round shape to the thinnest possible and slice it into thinnest long strings possible.
6- Roll atleast five balls and make strings (lachcha) and put all together in to frying oil.
7- Fry it till light golden brown n firm. Remove on tissue papered plate.
8- Same process for remaining 5 balls. So that way you can fry these into two turns.
9- Because of desi ghee these lachchas become very soft n melt in mouth kind of.
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