Mathri is a popular Rajasthani snack, that is usually had with a cup or tea or with pickle. It is crispy, flaky, mild spicy and tasty. It’s been one of the favourite at home. Masala mathri is a slightly modified version to the regular one.
Mathri is usually made with all purpose flour. But it can be made healthier by mixing equal quantity of wheat flour along with it, for now I am enjoying this version.
- 1 cup wheat flour
- 1 cup all purpose flour (maida)
- 1/4 teaspoon soda
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper powder
- 1/4 teaspoon chat masala
- 1/2 teaspoon garam masala
- 2 teaspoon ghee
- water for kneading
- oil for frying
- Sieve wheat flour, all purpose flour and soda together.
- Add cumin, carom seeds, peeper powder, chat masala, garam masala and salt. Mix it.
- Put ghee and rub it well in the flour.
- Add water and knead to a dough of hard consistency.
- Cover it with a thin muslin cloth and keep it aside for ten minutes.
- Take a small ball of the dough and roll it into 3 to 4 inches in diameter. It should be slightly thick.
- Roll a few more mathris.
- Heat oil in a pan.
- Take the rolled mathri and prick them with a fork.
- Put a couple of them in oil and fry on medium heat until golden in colour.
- Remove them on a tissue paper.
- Store them in an airtight container.
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