Crispy Methi Mathri, Masaledar Kachori and Khasta Namak Pare with Tomato Chutney

Tomato Chutney

1. 1

   Heat 2 tbsp oil in a pan, add ginger, green chillies, tomatoes, vinegar and red chilli powder, sauté 2–3 minutes.

2. 2

   Add sugar, salt to taste and 0.25 cup water, cover and cook 7–8 minutes until tomatoes are mushy, then blend to a smooth paste and set aside.

Kachori Filling

3. 3

   Melt 1.5 tbsp ghee, add curry leaves, green chillies, sesame seeds and coriander, sauté 1 minute.

4. 4

   Stir in crushed chana dal, nylon sev, 1 tsp sugar and 2 tbsp water, mix well and set aside.

Dough

5. 5

   In a bowl combine 3 cup refined flour, 2.5 tbsp semolina, salt, crushed fenugreek leaves, 2.5 tbsp ghee and enough chilled water to form a semi‑soft dough.

6. 6

   Divide dough into two portions; add turmeric powder to one portion and knead briefly.

7. 7

   Rest both doughs under a damp cloth for about 15 minutes.

Mathri

8. 8

   Roll the plain dough into medium‑thick rotis, prick with a fork, cut into small squares, pinch edges to form shells and fry in hot oil until light golden, about 2–3 minutes per batch.

Kachori

9. 9

   Roll the plain dough, place a spoonful of the prepared filling, seal and fry until golden, about 3 minutes.

Turmeric Mathri

10. 10

    Roll the turmeric‑colored dough, prick, cut into shapes and fry until golden, about 2–3 minutes.

Namak Pare

11. 11

    Flatten remaining dough scraps, prick, cut into diagonal or barfi‑shaped pieces and fry until golden, about 2 minutes.

12. 12

    Serve the fried mathris, kachoris and namak pare together with the tomato chutney.