Suji and oats mathri

Name: Suji and oats mathri
Cuisine: Indian
Ingredients: 150 gms Suji (semolina); 150 gms Oats flour; 3-4 tsp Kasuri methi (dry fenugreek leaves); 4 tablespoon refined oil (for dough); Oil for deep frying; 1 tsp salt; 2-3 tablespoon water; Black pepper (Optional : i have not used)

Shipra Arora Gandhi @SAG_03

#ingredient6

Shipra Arora Gandhi @SAG_03

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Ingredients

150 gmsSuji (semolina)
150 gmsOats flour
3-4 tspKasuri methi (dry fenugreek leaves)
4 tablespoonrefined oil (for dough)
Oil for deep frying
1 tspsalt
2-3 tablespoonwater
Black pepper (Optional : i have not used)

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Steps

1

In a bowl mix suji, oats flour, kasuri methi, salt, oil, add a little water (1 tbl spn at a time) & knead a tight dough. Keep aside for 15 mins as semolina takes a while to get fluffy.
2

After 15 mins check the dough if it needs oil or water please adjust at this time.
3

Heat refined oil in a wok for deep frying, make lemon size balls out of dough and press it a little in mid of your palm.
4

When all your mathri are ready... fry them on medium high flame to get the golden brown & crispy mathri.
5

When done let them cool for 15-20 mins, store them in an air tight container.
6

Serve with tea/ coffee. If you want your mathri to be spicy please add black pepper when kneading the dough.