Wheat Flour Mathri

Wheat Flour Mathri Recipe | How to make Atta Mathri

What is Wheat Flour Mathri?

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.

Let’s talk about the ingredients for Wheat Mathri Recipe

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.

Other mathri recipes on the blog

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.

How to serve atta mathri?

As such mathri tastes great with pickle of choice; the best accompaniment is undoubtedly a cup of perfectly made chai.

Sending
User Review
5 (1 vote)

How to make wheat mathri

1.This recipe makes approximately 20 mathri.

Wheat Flour Mathri

2.Take 1 cup whole wheat flour (atta) in a mixing bowl. Make space in the center.

Wheat Flour Mathri

3.Add 1 tbsp semolina (sooji), salt to taste and ½ tsp carom seeds (ajwain).

Wheat Flour Mathri

4.Heat 2 tbsp oil, switch off the flame and add ¼ tsp turmeric.

Wheat Flour Mathri

5.Add turmeric oil to flour.

Wheat Flour Mathri

6.Mix it using a spoon. Be careful as the oil is hot.

Wheat Flour Mathri

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.

Wheat Flour Mathri

8.Add water gradually and make semi-stiff dough.

Wheat Flour Mathri

9.Let it rest for 15-20 minutes.

Wheat Flour Mathri

10.Thereafter knead it once for 2 minutes.

Wheat Flour Mathri

11.Divide into approximately 20 portions.

Tips:Keep the portions covered.

Wheat Flour Mathri

12.Shape the portions into small balls and press them.

Wheat Flour Mathri

13.Roll it thinner than a regular mathri.

Wheat Flour 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.

Wheat Flour Mathri

15.Put mathri in moderately hot oil.

Wheat Flour Mathri

16.Fry on low-medium heat till golden from both the sides.

Wheat Flour Mathri

17.Let the mathri cool completely thereafter store in an air tight container. Bon appétit!

Wheat Flour Mathri

Nutrients

Tried this recipe?

Please rate us and share your valuable feedback

About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Let’s Connect

Recipe Videos

Latest Recipes

Trending Recipes