Wheat Flour Mathri recipe - Whole Wheat Namkeen Mathri Recipe

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🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while all-purpose flour is more economical.

In a bowl, take 1 cup wheat flour and 1/4 cup semolina.

Add 1/3 tsp crushed carom seeds, 1/2 tsp cumin, 1/3 tsp coarsely ground black pepper, and 1/3 tsp salt to the bowl.

Pour in 1/4 cup oil for kneading the dough.

Mix all the ingredients together.

Gradually knead the dough by adding water in small quantities, aiming for a dough slightly harder than that for pooris.

It took less than 1/4 cup of water to prepare the dough.

Cover the dough and let it rest for 15-20 minutes.

After 15 minutes, press the dough slightly to make it soft; if too hard, add a little water and knead again.

Divide the dough into small balls, making about 15-16 balls.

Heat oil in a pan for frying.

Roll each ball of dough into a thick disc with a diameter of 2 inches.

Make holes 4-5 times in each mathri using a fork on both sides.

Check if the oil is hot by putting a small piece of dough in it; if it sizzles, the oil is ready.

Ensure the oil is medium hot and cook the mathri on low-medium flame.

Fry the mathri until they turn brown on one side, then flip them to fry the other side until golden brown.

Transfer the fried mathri to a plate to drain excess oil.

Allow the mathri to cool completely before storing them in containers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens