Bakery Style Khari

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Put 2 cups of maida, ¼ cup of rava, ¼ tsp ajwain, 1 tsp fennel, 1 tsp cumin, ½ tsp crushed pepper, 2 tbsp crushed kasuri methi, 1 tsp salt and a pinch of baking soda in a bowl.
2. Add 3 tbsp ghee, rub it in and mix until the flour is moist.
3. Add water little by little and knead into a dough.
4. Press the dough together until it is firm, adding more water if needed.
5. Cover and rest for 20 minutes so the rava can absorb the water.
6. Pinch off a ball of dough and flatten it with your hand.
7. Fry in medium-hot oil until the mathri floats, about 3 minutes on low heat, then keep frying on low to medium heat until crisp and golden. Alternatively, bake in an oven preheated to 180°C for 25-30 minutes.
8. Drain on kitchen paper to remove excess oil. Store in an airtight container for up to a month.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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