Mathri recipe, a very delicious savory snac made with flour and spices!
1cupall purpose flour
1/2cupwhole wheat flour
1/8+ 1 tablespoon water
Oil to deep fry
1teapoon kasuri methi
Take all purpose flour and wheat flour in a mixing bowl. Mix very well.
Take the spices in a mortar and pestle and pound coarsley. ( If you are using only ajwain and cumin, you ca add directly to the flour, if using coriander seeds, be sure to pound coarsely).
Add salt and mix well. Now make a dent in the center and add 4 tablespoons melted ghee. Mix well and rub the ghee well with flour mixture.
Now make a stiff dough, just it is enough to bring everything together, You will need just 1/8 cup water. If needed sprinkle more water but do not make a soft dough, the dough should be stiffer than poori dough. Let the dough rest for 45 minutes.
Divide the rested dough into 20-23 equal sized portions.
Heat oil for deep frying, once the oil is hot maintain medium flame.
Take one dough ball and flatten with your palm. If you want you fold it like triangle too. If you want very crisp mathri, rol the dough a bit thin. Prick all over the rolled dough with a fork. Make 4-5 such mathris first.
Add the rolled mathris to the hot oil carefully and deep fry till the sizzling sound ceases and they turn golden brown. Repeat the same with the remaining dough.
Cool the mathri thoroughly and store in a airtight container.
1. You can use 1 1/2 cups of plain flour alone too. 2. Increase or decrease the spices as per preference. 3. The oil should not be smoking hot while frying, else the mathri will turn very dark