Mathri
Mathri
Crispy and crunchy bites of Mathri, a very popular Indian snacks paired with pickles over a cup of tea and off course family and friends.
Nutrition Value
This recipe serves a 35 to 40 pieces with a maximum 30 calories each. It is a combination of whole wheat flour and all-purpose flour.
Whole Wheat- 202 k cal
All-purpose (maida) - 220 k cal
Oil- 480 k cal
Total Calories- 1000 k cal
Calories per piece- 30 k cal each piece
Ingredients
1 cup - Whole Wheat flour
1 cup -All-purpose (maida)
4 tablespoon oil (any kind)
2 teaspoon salt
Carom seeds (ajwain)- 1tbs
Dried Fengureek leaves - 3 tbs
1 cup oil to deep fry
Method
First mix the dry ingredients together with oil and blend it properly, the dough should form a loosen shape when pressed hard between palms.
Now add 2 tablespoons of water at a time the dough should be hard at the end not soft and mushy. The soft dough will make the mathri not so crispy.
Divide the dough in small parts and roll it , the mathri could also be cut out from a big rolled dough or it can be indiviually rolled.
Poke each flattended dough with fork so that the mathri dont puff up and retain its crispiness.
Now take a heavy and deep bottom pan heat one cup vegetable oil slowly in medium high flame. Dip the mathri's one by one and fry them until crisp and golden brown in color.
Let them cool completely before storing in an air tight compartment.
Enjoy!
Crispy and crunchy bites of Mathri, a very popular Indian snacks paired with pickles over a cup of tea and off course family and friends.
Nutrition Value
This recipe serves a 35 to 40 pieces with a maximum 30 calories each. It is a combination of whole wheat flour and all-purpose flour.
Whole Wheat- 202 k cal
All-purpose (maida) - 220 k cal
Oil- 480 k cal
Total Calories- 1000 k cal
Calories per piece- 30 k cal each piece
Ingredients
1 cup - Whole Wheat flour
1 cup -All-purpose (maida)
4 tablespoon oil (any kind)
2 teaspoon salt
Carom seeds (ajwain)- 1tbs
Dried Fengureek leaves - 3 tbs
1 cup oil to deep fry
Method
First mix the dry ingredients together with oil and blend it properly, the dough should form a loosen shape when pressed hard between palms.
Now add 2 tablespoons of water at a time the dough should be hard at the end not soft and mushy. The soft dough will make the mathri not so crispy.
Divide the dough in small parts and roll it , the mathri could also be cut out from a big rolled dough or it can be indiviually rolled.
Poke each flattended dough with fork so that the mathri dont puff up and retain its crispiness.
Now take a heavy and deep bottom pan heat one cup vegetable oil slowly in medium high flame. Dip the mathri's one by one and fry them until crisp and golden brown in color.
Let them cool completely before storing in an air tight compartment.
Enjoy!
Comments