Matargashti Rolls | Chef Harpal Singh

Sardi ke dinon mein hamesha kuch spicy, chatpata aur crunchy khane ka mann karta hi hain...
Isliye main lekar aaya hoon aap sab ke liye ek delicious oven-baked snack, jo chai-time ki shaan bhi badhaye aur baaton ko aur bhi mazedaar bana de.

Chalo saath milkar banaate hai meri Matargashti Rolls ki yeh khaas recipe.

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Ingredients
1 ½ Cup – Refined flour
¼ Cup – Semolina
Salt to taste
1 Tsp – Carom seeds
2 Tbsp – Ghee
Water as required
1 Tbsp – Ghee
1 Tsp – Cumin seeds
½ Tsp – Fennel seeds
1 ½ Cup – Green peas boiled
1 Tsp – Coriander powder
1 Tsp – Red chili powder
1 ½ Tsp – Dry mango powder
1 Tsp – Garam masala
¼ Tsp – Turmeric powder
¼ Tsp – Dry ginger powder
1 Tsp – Sugar
Salt to taste

½ Tsp – Lemon juice
8-10 No – Mint leaves
Oil for greasing
Mint leaves for garnish

Method:-
1. In a mixing bowl, add refined flour, semolina, salt, carom seeds, and ghee.
2. Mix well until the ghee coats the flour.
3. Gradually add water and knead into a medium-soft, smooth dough.
4. Cover and let it rest for 15–20 minutes.
5. Place a kadai on medium flame and heat ghee.
6. Add cumin seeds let them splutter.
7. Take roasted fennel seeds and add in a mortal pestle crushed coarsely.
8. Add the boiled green peas and sauté for 2–3 minutes.
9. Now add coriander powder, red chili powder, dry mango powder, garam masala, turmeric, dry ginger powder, sugar, salt and lemon juice. Mix well and cook for another 3–4 minutes.
10. When the mixture cools down, put it in a blender and add mint leaves. Grind it lightly so that the mixture becomes paste.
11. Add crushed fennel seeds and mix well.
12. Divide the dough into equal portions. Roll out one portion of dough horizontally and vertically with a rolling pin until it expands by an inch on both sides.
13. Spread an even layer of the matar kachori filling all over the sheet, Start rolling the sheet from the longer side, using small, tight folds to create a compact log. Once rolled, roll it a few more times to seal the seam securely.
14. Using a sharp knife, slice the log into ½-inch thick pinwheels.
15. Now grease some oil in a baking tray and brush well.
16. Place the pinwheels on a baking tray, leaving some space between them.
17. Bake them in a preheated 180°C oven for 10-12 minutes on one side, flip, and bake for another 4-5 minutes.
18. Let the pinwheels cool for 5-10 minutes, then serve with cilantro chutney, tamarind chutney, or a side of ketchup













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