Diwali Festival Special Recipe-Mathiya Recipe-Chorafali Recipe-Farsi Puri

Here is Informathion and How to make Diwali Festival Special Recipe of Mathiya,Chorafali and Farshi Puri.

Diwali Festival Special Mathiya Recipe


2 cup math dal flour
1 cup urad dal flour
2 tbsp chick pea flour (besan)
1 tsp carom seeds (ajwin) 2 tbs powdered sugar
Salt to taste
Oil for frying
Water according to requirement

How to Make

Sieve all flour in a bowl.
Add salt, carom seeds, 2 tsp oil and add sugar.
Mix it well. Add water and knead hard dough.
Dough should be like hard as stone.
Divide dough in small balls.
Roll out each balls in to 3-4 inch round shape.
Heat oil in a pan at medium flame.
Fry all mathiya till it becomes golden in color.
Sprinkle red chili powder on it.
Store in air tied container for 10-15 days.
Serve with tea, chutney etc.

Diwali Festival Special Chorafali Recipe


11/2 cup Choli flour (Buy ready cholafali flour if available). Don't have either of this flour, see another recipe below.
1/2 tsp crushed carom seeds(Ajwayan)
1/2 tsp red chili powder or to taste
1 tsp chaat masala or to taste
Salt to taste

How To Make

Mix chavli flour and salt. 
Add crushed ajwain and mix. 
Add one-tablespoon oil and just enough water and knead into a stiff dough. Rest it for about ten minutes. 
Pound the dough well, adding a little oil in between, till it is smooth. 
Divide the dough into eight equal portions. Roll out each portion as thin as possible. 
Heat sufficient oil in a kadai. Cut one-inch wide strips of the rolled out dough and deep fry till crisp. Drain onto an absorbent paper. 
Mix red chilli powder and chaat masala powder and sprinkle over the fried strips when still hot. 
Cool and store in an airtight tin. They will keep fresh for at least fifteen days.

Diwali Festival Special Farshi Puri Recipe


Maida / All Purpose Flour : 1 cup heaped
Semolina : 1/4 cup
Black Peppercorns : 1.5 tsp
Ajwain Seeds : 1.5 tsp
Cumin Seeds : 1.5 tsp
Salt to taste

How to Make

Grind the peppercorns, cumin seeds and ajwain seeds into a powder.
Combine the flour, semolina, ground spices, salt and two tablespoons of oil in a wide bowl and mix very well.
Make a soft dough by adding the water little by little and set aside for 30 minutes.
Knead the dough once again and divide into big lemon sized balls.
Roll the dough ball into a thin circle. Apply little oil on top and roll it over firmly like a tube.
Cut the roll horizontally, into small pieces. Then roll out the each piece into a thick disc.
Heat oil for deep frying. Fry them on low heat till golden brown color. Remove from the flame and let them cool completely.
Store in a airtight container and serve on a rainy day with a cup of hot tea.

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