Whole wheat flour mathri is a deep-fried snack, mildly flavored with carom seeds (ajwain) and turmeric powder. Turmeric powder not only makes these look pretty but also adds a subtle flavor which works great for the recipe. I wanted to make it even healthier by baking the mathri, but for now, I settled for just omitting the all-purpose flour completely and using whole wheat flour instead. I have never been tempted to make whole wheat mathri because mathri is one of my favorite tea time snacks and I have always had the best mathri in the world made by my mom. So the stakes were high. But this recipe was a big hit. One secret ingredient gave an awesome texture to the mathri making them flaky but not at all oily, crisp but not at all dry.
Whole wheat flour is the main ingredient used for the recipe. Very little semolina is added but it brings a lot of difference in the texture of Mathri. I never got interested to make wheat mathri because they never tempted me, but when for kids I thought of making these I decided to add turmeric to give a golden/yellow hue to them. And that actually made mathri so appealing. The secret ingredient used for the recipe is hot oil. Oil (or ghee) is added to every mathri recipe, but heating it up makes a lot of difference. I have flavored mathri with carom seeds (ajwain), you can also use cumin seeds (jeera), etc.
A mathri recipe that is very close to the kachori recipe is stuffed mathri. It has a stuffing that bursts with flavors. Do try it, you will definitely like it. View its recipe here. You might also like the simple mathri. View its recipe here.
As such mathri tastes great with pickle of choice; the best accompaniment is undoubtedly a cup of perfectly made chai.
1.This recipe makes approximately 20 mathri.
2.Take 1 cup whole wheat flour (atta) in a mixing bowl. Make space in the center.
3.Add 1 tbsp semolina (sooji), salt to taste and ½ tsp carom seeds (ajwain).
4.Heat 2 tbsp oil, switch off the flame and add ¼ tsp turmeric.
5.Add turmeric oil to flour.
6.Mix it using a spoon. Be careful as the oil is hot.
7.Check if the oil is enough. For that take a portion and bind it, it should hold the shape. If it falls apart, add in more oil.
8.Add water gradually and make semi-stiff dough.
9.Let it rest for 15-20 minutes.
10.Thereafter knead it once for 2 minutes.
11.Divide into approximately 20 portions.
Tips:Keep the portions covered.
12.Shape the portions into small balls and press them.
13.Roll it thinner than a regular mathri.
14.Use a toothpick or fork or knife and make tiny holes in the rolled mathri. My mom used to stack up 5-6 mathri and would do this piercing thing using a knitting needle. I remember assist her. It used to be so much fun. Anyways, meanwhile also heat enough oil for deep frying.
15.Put mathri in moderately hot oil.
16.Fry on low-medium heat till golden from both the sides.
17.Let the mathri cool completely thereafter store in an air tight container. Bon appétit!
PREP TIME 15 minutes + 15 minutes rest time
COOK TIME 15 minutes
TOTAL TIME 30 minutes + 15 minutes passive time
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