Khasta Layered Mathri

Name: Khasta Layered Mathri
Total time: 3600 s
Yield: 25-30 Mathri
Cuisine: Indian
Ingredients: 1 cup whole wheat flour,; 1 cup maida,; 1/4 cup suji; 1 tsp crushed black pepper,; 1/2 tsp carom seeds,; 1/2 tsp kalonji; as taste Salt; 3tbsp ghee, oil for frying,; 1/4 tsp chilli flakes; 1/2 tsp crushed kasuri Methi,; as per need water for kneading

pragya bharti @pragya11

Mathri is a famous snack from North India. It is a very popular savoury tea time snack. These come specially handy during long trips when you need something to munch frequently..

pragya bharti @pragya11

Mathri is a famous snack from North India. It is a very popular savoury tea time snack. These come specially handy during long trips when you need something to munch frequently..

Saved

Ingredients

1 Hour

25-30 Mathri

1 cupwhole wheat flour,
1 cup maida,
1/4 cup suji
1 tspcrushed black pepper,
1/2 tsp carom seeds,
1/2 tsp kalonji
as tasteSalt
3tbsp ghee, oil for frying,
1/4 tsp chilli flakes
1/2 tspcrushed kasuri Methi,
as per need water for kneading

Saved

Steps

1 Hour

1

In a large bowl take whole wheat flour, maida and suji,to it add pepper,ajwain, kalonji, chilli flakes, kasuri methi,salt and ghee.Crumble and mix well,now add water as required and knead the dough.The dough should be tight... Cover & keep it aside to rest for 30 minutes.After 30 minutes again knead it & Divide in 10 portions.Take two Portion & roll a Roti out of it.The thickness should be slightly more than Chapati we prepare & dimension of both the chapati should be equal.
2

Further in a bowl take 2 tsp ghee & 1 tbsp maida & make a slurry out of it.On one Chapati apply the slurry,the layer of slurry should be very thin, once applied place the other rolled roti over it & seal the edges properly.Now roll it tightly into cylindrical shape.Now cut the rolls into equal shape & press each ball with help of palm and roll it into thin puri.Repeat the process for entire dough. Heat the oil & fry the mathri on low medium flame till they turn crispy and golden in colour.
3

Drain off the mathri over kitchen paper to absorb excess oil. Namkeen mathris are ready to eat, It can be store it in a air tight container for a month.