KHASTA MASALA MATHRI - PERFECT FOR TEATIME/COFFEE TIME SNACKS & SMALL HUNGER PANGS

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KHASTA MASALA MATHRI

INGREDIENTS

MAIDA. 2 CUP

SOOJI. 1/2 CUP

GHEE. 2 TABLESPOONS

SALT. 1 TEASPOON

METHI LEAVES. 1 TABLESPOON

DHANIA POWDER. 1/2 TEASPOON

SAUNF POWDER. 1/2 TEASPOON

AMCHUR. 1/2 TEASPOON

RED CHILLI POWDER. 1 TEASPOON

WATER. 3/4 TO 1 CUP (FOR KNEADING)

PROCEDURE

TAKE MAIDA AND SOOJI IN A VESSEL

ADD SALT, RED CHILLI POWDER, DHANIA POWDER, SAUNF POWDER, AMCHUR AND GHEE

RUB THE MAIDA , SOOJI AND GHEE MIXTURE WITH PALMS TO GIVE IT A CRUMB LIKE TEXTURE

ADD LITTLE WATER AT A TIME TO KNEAD A HARD DOUGH. THIS WILL MAKE THE MATHRIS KHASTA FROM INSIDE.

LET IT REST FOR 15 MINUTES

DIVIDE EQUAL PORTIONS FROM THE DOUGH AND ROLL INTO SMALL THICK MATHRIS USING A ROLLING PIN (AS SHOWN IN VIDEO)

PUT THE ROLLED MATHRIS INTO MEDIUM
HEATED OIL AND LET IT FRY ON LOW HEAT ON BOTH SIDES TILL GOLDEN AND PINK

THIS WILL TAKE AROUND 15 TO 20 MINUTES FOR ONE BATCH OF MATHRIS

SPRINKLE SOME RED CHILLI POWDER, AMCHUR, BLACK PEPPER POWDER AND SALT ON THE HOT MATHRIS SO THAT THE MASALA STICKS WELL

STORE IN AIRTIGHT JARS ONCE IT COMES TO ROOM TEMPERATURE

ENJOY WITH TEA OR COFFEE

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