Ajwain Mathri With Whole Wheat Flour - Crispy Atta Mathri Recipe - Evening Snacks | Skinny Recipes

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being healthier.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour increases fiber content.

Add 2 cups of kapli wheat flour into a bowl.

Add 1 teaspoon of pink Himalayan salt to the flour.

Add 1 tablespoon of ajwain, crushing it in the palm of your hand before adding it to the flour to release flavor.

Mix all the dry ingredients well in the bowl.

Add 1/4 cup of wood pressed groundnut oil to the flour and mix it in by rubbing it with your hands until the mixture resembles coarse sand.

Gradually add water, starting with 1/4 cup, mixing it in. Continue adding water little by little until the dough is slightly hard but soft, similar to puri dough. (Total water used is about 3/4 cup.)

Knead the dough a couple of times until it becomes soft and pliable.

Cover the dough with a clean cotton napkin and let it rest for 10 to 15 minutes.

After resting, knead the dough again a couple of times and divide it into four equal portions.

Take one portion of the dough, knead it lightly, and roll it out into a rectangle shape.

Prick the rolled-out dough with a fork and cut it into thin strips using a pizza cutter, then slice into three portions.

Heat wood pressed groundnut oil in a small cast iron kadai until it sizzles when the dough is added.

Reduce the flame to low and add the muttery pieces to the oil for deep frying.

Fry the muttery on low flame until golden brown, then remove to a plate.

Repeat the frying process with the remaining dough portions, ensuring each batch is fried until golden brown.

Allow the mutteries to cool completely before storing them in an airtight glass container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens