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Masala mathris makes great out door snack, especially for travelling.Are you into Mallu Manjula porn videos? Do you ever wish you could access a tube with only the best quality Mallu Manjula porn videos? Do you ever wish to see porn videos that have a mix of creativity and fun? Only Indian Porn Video Tube makes your wishes come true. If the mathris are cooked on high heat, they will become soft.Mathris can be stored for a month in airtight containers.This will take about 5 minutes of frying time. Fry the mathris until both sides are a light golden-brown.Make sure to place just enough mathris to cover the frying oil. The dough should make the oil sizzle and come up slowly. To check if the oil is ready, put a small piece of dough in the oil. Frying pan should have at least 1 inch of oil. Heat the oil in a frying pan on medium heat.Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.Set one filled ball on a dry clean surface with the seams facing up.Pull the edges of the dough to wrap the filling. Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center.Divide the crust and filling into about 24 equal size pieces.Consistency of crust and filling dough should be the same. Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida.Add water as needed to make firm dough and set aside.In a bowl mix flour oil and salt together.1 teaspoon chili flakes, adjust to taste.2 tablespoons sooji/semolina available in Indian grocery stores.1 cup besan/gram flour available in Indian grocery stores.About 1/4 cup lukewarm water use as needed.1 cup all purpose flour/plain flour/maida.This recipe is a delicious twist to traditional mathri filled with spicy besan. This recipe goes back to two generation to my grand mother. Mathris are all time favorite crispy Indian crackers.

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