Winters are about to begin and don't forget to make Rajasthani Gur-atta papdi prepared with jaggery, wheat flour and sesame seeds.
Ingredients for Gur Atta Mathri Recipe
Wheat flour - 2.5 cup (400 grams)
Jaggery - 3/4 (150 grams)
Refined oil - for frying papdi
Sesame seeds - 2-3 tbsp
Desi ghee - 1/4 cup (60 grams)
How to make Rajasthani Gur Atta Papri Recipe
Firstly dissolve jaggery in water. For this dice jaggery into small chunks. Add jaggery chunks and 1/2 cup water in any utensil and allow it to cook. Stir constantly until jaggery dissolves completely in water and then turn off the gas. Add ghee in this syrup and mix. Ghee will melt easily in this warm jaggery mixture.
Allow the syrup to cool and then strain to remove impurities(if any). Take out flour in any utensil and add sesame seeds into it. Mix all ingredients and add little water at a time to knead bit stiff and tight dough. Knead for 3-4 minutes until smooth. Keep aside dough for 20-25 minutes to set.
After 20 minutes knead dough again until smooth. Dough for making papdi is ready. Take large amount of dough and make a big dough ball. Roll the dough ball and give it a oval shape. Now place it on rolling pin and roll into a poori with 10-12 inch diameter . With help of small bowl make round and small circles. Prick these circles with a fork.
Preheat oil in a wok. When oil is medium hot, place one papdi into it. Place as many papdis as possible in wok at one time. Flip the sides and fry until they turn golden brown from both sides. Take out fried papdis in a plate and likewise fry rest of the papdis.
Mouth drooling and tempting Gur-atta papdi is ready, now you can relish eating this dish. Store rest of the papdi in airtight container once they cool down completely and enjoy eating for up to 2 months.
Make sure flame is low and medium while frying papdis.
Check whether oil is sufficiently hot, else papdi can splatter while frying.
If quantity of jaggery and ghee is more then papdi can splatter while frying.