Masala Mathri
Masala Mathri is a crispy, masala packed savoury snack made by frying flat rolled dough of stuffed with besan flour & spice mix. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.
Servings12 mathris
Ingredients
For the outer dough:
- 1/2 cup white flour / maida
- 1 tablespoon ghee
- 1/8 teaspoon salt
- water as needed
For the stuffing:
- 1/2 cup besan flour
- 1 tablespoon fine sooji
- 1 tablespoon oil
- 1/4 teaspoon ajwain
- 1/4 teaspoon jeera
- 1/2 teaspoon chilli flakes
- a pinch hing
- salt to taste
Instructions
For the outer dough:
- Take flour in a mixing bowl. Add required and ghee.
- Mix well with your finger tips so that it resembles breadcrumbs.
- Now add water little by little to form a smooth firm dough. Keep covered to rest for 15mins.
For the stuffing:
- When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.
- Add oil, then ajwain seeds, jeera, chilli flakes and required salt.
- Add hing. Mix well with a spoon. Now add little water.
- Keep mixing add more water if needed, you should be able to roll into a dough that's the right consistency. Make small balls from the dough and set aside.
- Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.
- Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.
- Now flatten it using a rolling pin, it should be very thin. Now prick holes using a fork, flip over then again prick holes. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.
- Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, that's the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.
- Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely Masala Mathri store in an airtight container.
Notes
- Don't be in a hurRy while deep frying.Cook in low flame with patience,flip over and cook in low flame till golden brown.This is the key to get perfect crispy flaky mathris.
- If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
- Do not overcrowd while frying,just 2-3 will be ok,depends on your kadai size too.
Nutrition Facts
Masala Mathri
Amount Per Serving (20 g)
Calories 62
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 29mg1%
Potassium 54mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 27IU1%
Vitamin C 0.004mg0%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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