Shell Masala Mathri

• 1 cup maida
• 1/2 cup rice flour
• 1/2 cup besan
• 1/4 cup ghee
• 1/2 tsp. chili powder
• 1/4 tsp. haldi
• 1/2 tsp. jeera powder
• 1/2 tsp. dhania powder
• 2 tsp. til
• 2 tbsp. chopped coriander leaves
• Salt, to taste
• Sugar, to taste (optional)
• Ghee, for frying

1. Mix all the ingredients and knead into a stiff dough using water.
2. Roll out into a stiff dough using water.
3. Roll out into a big roti.
4. Stamp out into a puri using a wati (katori).
5. Make 3 to 4 cuts in the puri at equal distances but ensure that the cuts do not reach the edges.
6. Join the sides of the puri and gently give a twist.
7. Fry in hot ghee on a low flame.
8. Store the shells in air-tight tins.

maida, rice flour, besan, ghee, chili powder, haldi, jeera powder, dhania powder, coriander leaves, salt, sugar

Taken from www.foodgeeks.com/recipes/5150 (may not work)