Whole-wheat-flour Mathri (Atta Mathri)
Mathri or Mathiya popular snack of North India. Relish this mathri with tea or enjoy these with any chutney or pickle. You also store the mathris in air-tight containers for 2 months.
Ingredients
Whole wheat flour 1 cup
Semolina (Sooji) 1/4 cup
Carom Seeds (Ajwain) 1/2 tsp
Cumin Seeds (Jeera) 1/2 tsp
Dry Mango Powder (Anardana Powder) 1/2 tsp
Freshly crushed pepper 1/3 tsp
Oil 3-4 tbsp
Salt to taste
Water to knead the dough
Oil to fry
Method
1.Mix dry ingredients, add oil and with the help of a little water make a tight dough.
2.Cover the dough & keep it aside for 15-20 mins.
Cumin Seeds (Jeera) 1/2 tsp
Dry Mango Powder (Anardana Powder) 1/2 tsp
Freshly crushed pepper 1/3 tsp
Oil 3-4 tbsp
Salt to taste
Water to knead the dough
Oil to fry
Method
1.Mix dry ingredients, add oil and with the help of a little water make a tight dough.
2.Cover the dough & keep it aside for 15-20 mins.
3.After 20 mins. divide the dough into small balls and flatten each ball with a rolling pin with 2 inch diameter and about ½ inch thickness.
4.Now prick the mathris with fork so that in oil mathris not puffed up.
5.Heat oil in a deep pan and fry about 4-6 mathris is medium hot oil till crisp and golden brown in color.
6.Remove onto absorbent paper and allow them to cool completely.
7.Store these in an airtight container.
8.Relish them whenever you like and use them within 2-3 months.
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