Pinwheel Mathri

Name: Pinwheel Mathri
Total time: 600 s
Yield: 20 mathris
Cuisine: Indian
Ingredients: 1 cup all-purpose flour or maida; 2 tablespoon fine semolina or suji; 1/2 tsp carom seeds or ajwain; 3 tablespoon vegetable oil (to knead the dough); 1/2 teaspoon salt; 1/2 teaspoon sugar; as required Water to make the dough; 1 cup or as required vegetable oil to deep fry; 2 tablespoon clarified butter or ghee; 2+1/2 tablespoon all-purpose flour or maida; 2-3 teaspoon rice flour to dust

Sabrina Yasmin @barak_kitchen

Riyadh

#boxweek5
Mathri is a kind of flaky biscuit from north-west region of India. Once available only in selected places, mathi or mathri as its often called, is now available in almost all sweet shops in India. It is made from flour, water, and, optionally, carom seeds. It tastes best with a cup of tea or coffee.
Here I am sharing a recipe of mathri with a different shape.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

8-10 min/batch

20 mathris

1 cupall-purpose flour or maida
2 tablespoonfine semolina or suji
1/2 tspcarom seeds or ajwain
3 tablespoonvegetable oil (to knead the dough)
1/2 teaspoonsalt
1/2 teaspoonsugar
as requiredWater to make the dough
1 cup or as required vegetable oil to deep fry
To make a paste
2 tablespoonclarified butter or ghee
2+1/2 tablespoon all-purpose flour or maida
2-3 teaspoonrice flour to dust

Saved

Steps

8-10 min/batch

1

Combine all-purpose flour, semolina, carom seeds,salt and sugar in a mixing bowl.
2

Mix together and add in vegetable oil. With your finger tips mix well to make a crumbly mixture.
3

With water make a stiff dough. I used approximately 1/3 cup of water to make the dough.
4

Cover and set aside the dough for 15-20 minutes.
5

Make a thick paste with melted ghee and flour and set aside.
6

After resting divide the dough in 6 balls and roll each of them into thin roti.
7

Spread the paste on the first layer. Also sprinkle some rice flour.This is done to avoid the layers getting stuck together.
8

Then keep the 2nd roti over 1st layer and repeat the same process.
9

Repeat the same process for all the 6 layers except the top layer.
10

Now carefully roll the layers with a rolling pin to spread more. I spread to 1 inch diameter more.Now spread paste and flour to top layer.
11

Carefully roll in the layers to make a long log.This will give the pinwheel shape.
12

Cover it with cling wrap and keep it in the fridge for 10 mins. This will help to set the dough.
13

After 10 minutes, take out the log and cut in 1/2inch roundals with a sharp knife.
14

Deep fry the mathris on low flame for 8-10 mins, till golden brown and crisp.
15

Cool and serve with tea or coffee. These mathris, if stored in an air tight container, will remain good for upto a month.