Mathri Recipe | Methi Mathri | Wheat Flour Mathri. Mathri is a popular Rajasthani deep fried snack recipe made with plain flour. But I have used wheat flour to make it a healthy snack. This snack recipe has a crispy and is quite delicious. You can store it for several weeks in an airtight container.
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Mathri Recipe | Methi Mathri | Wheat Flour Mathri
Mathri Recipe | Methi Mathri | Wheat Flour Mathri. Mathri is a popular Rajasthani deep fried snack recipe made with plain flour. But I have used wheat flour to make it a healthy snack. This snack recipe has a crispy and is quite delicious. You can store it for several weeks in an airtight container.
Ingredients
Directions
Take a bowl add 2 cup wheat flour, 2 tbsp rava, 2 tbsp kasuri methi, 1 tsp crushed pepper, 1 chopped chilli, ¼ tsp ajwain, 1 tsp cumin seeds, ½ tsp salt and 2 tbsp ghee.
Crumble and mix well making sure to form a moist flour.
Now add water as required and knead the dough.
Pinch a ball sized dough and flatten with hand and prick using a fork to prevent from puffing.
Heat oil in a kadai and drop one by one mathri and fry on medium flame till they turn crispy from both sides.
Drain off the mathri over kitchen paper to absorb excess oil.
Store in an airtight container.
Cooking Directions Step by step
Take a bowl add 2 cup wheat flour, 2 tbsp rava, 2 tbsp kasuri methi, 1 tsp crushed pepper, 1 chopped chilli, ¼ tsp ajwain, 1 tsp cumin seeds, ½ tsp salt and 2 tbsp ghee.
Crumble and mix well making sure to form a moist flour.
Now add water as required and knead the dough.
Pinch a ball sized dough and flatten with hand and prick using a fork to prevent from puffing.
Heat oil in a kadai and drop one by one mathri and fry on medium flame till they turn crispy from both sides.
Drain off the mathri over kitchen paper to absorb excess oil.
Store in an airtight container.
Ingredients
Directions
Take a bowl add 2 cup wheat flour, 2 tbsp rava, 2 tbsp kasuri methi, 1 tsp crushed pepper, 1 chopped chilli, ¼ tsp ajwain, 1 tsp cumin seeds, ½ tsp salt and 2 tbsp ghee.
Crumble and mix well making sure to form a moist flour.
Now add water as required and knead the dough.
Pinch a ball sized dough and flatten with hand and prick using a fork to prevent from puffing.
Heat oil in a kadai and drop one by one mathri and fry on medium flame till they turn crispy from both sides.
Drain off the mathri over kitchen paper to absorb excess oil.
Store in an airtight container.
