Want to try some salty snacks this holi. Try these tasty yet simple mouthwatering recipes.

BHAJANEE CHAKLI

Ingredients:

Bhajanee Flour

4 cups rice

1 cup skinless split black gram

Dough

2 cups bhajanee flour

2 tablespoons Nutralite Table Spread

Salt to taste

1 teaspoon cumin powder

1 teaspoon red chilli powder

Oil for deep-frying

 

Method

·         For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Si both the ‑ours and mix.

·         Place two cups of bhajanee flour in a bowl. Add Nutralite Table Spread, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with half a cup of water. When the dough is used up, make a dough of the remaining flour.

·         Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet.

·         Heat sucient oil in a non-stick kadai till moderately hot. Deep-fry the chakli till light golden brown and crisp.

·         Drain on absorbent paper and set aside to cool. Store in an airtight container.

Chef&’s Tip – Add 1 teaspoon of sesame seeds to the dough for special occasions.

 

MATHRI

Ingredients:

2 cups refi­ned flour

Salt to taste

½ teaspoon carom seeds

1 tablespoon dried fenugreek leaves

5 tablespoons Nutralite Table Spread

Oil for deep frying

 

Method

·         Place the flour in a bowl and add the salt, carom seeds and dried fenugreek leaves and mix well.

·         Add ­five tablespoons of Nutralite Table Spread and mix well. Add sufficient cold water and knead into hard dough. Cover and rest the dough for ­fifteen minutes.

·         Divide the dough into twenty-four equal balls and flatten them slightly. Roll each ball thinly into small puri and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan.

·         Heat sufficient oil in a kadai. Slide in the mathris, a few at a time, and deep fry on medium heat till golden and crisp.               

·         You can also make these in round shapes. Lightly prick them with a fork so that the mathris do not rise like puris.

·         Drain on absorbent paper. Cool completely. Store in airtight tins.