| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 cup Maida/ All purpose flour
- 4-5 tbsp Suji/ Rawa/ Semolina
- 1 tbsp Chawal ka Atta / Rice Flour
- 1/2 cup Crushed Kasuri Methi
- 1/2 tsp Haldi/ Turmeric powder
- 1 pinch Hing/ Asafoetida
- 1 tsp salt to taste
- 2-3 tbsp Oil / Ghee
- 1 cup (approx) Luke warm water
- Oil for deep frying
Ingredients
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Instructions
- Take large bowl and add all the given ingredients. Mix with hand or spoon to combine.
- Now slowly add luke warm water and knead to make a firm dough. Make sure the dough should be tight.
- Pinch marble size portions from the dough and roll them length wise to shape them oval.
- Take a fork and prick on them to make marks so that the mathri doesn’t swell up while frying.
- In a wok heat oil for deep frying.
- Once the oil is hot carefully slide the shaped mathri into the wok and fry till golden in low flames. If you wok is small then fry in small batches.
- Collect them on an absorbent paper so that the excess oil is absorbed.
- Serve with your favorite chutney as a tea time snack. Later store in an air tight jar.
Recipe Notes
If you like this delicious crunchy snack recipe then try making at home this festival season and surprise your family and friends with your cooking skills. Do share your feedback with me in comments below. Would love to hear few more versions of mathri that comes from your part of the country. Till then happy cooking! Love : Shaheen
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