Healthy Methi Mathri
Dry snack, can be stored for 1 month in air tight container.
Recipe by Rashmi Mathur of Jodhpur, IN
Ghee can be replaced by refined oil for lower calorie count... & for ghee lovers, mathri can be deep fried in ghee instead of oil.. Moreover, i use whole wheat flour instead of maida, which comes out healthy as it contains more fibres..
Ingredients
vegetarian
1 servings
- 4 cup Whole Wheat Flour
- 1 cup Ghee
- 3 tsp Salt
- 1-1/2 tsp carrom seeds/ajwain
- 1 tsp dried& crushed methi leaves/ kasoori methi
- warm water to knead dough
- oil for deep frying
Directions
- Mix Wheat flour, salt, carom seeds & dried methi in a big bowl, add melted & smoking hot ghee, mix with spatula first & then rub with hands, take care coz ghee can be still hot.
- After mixing ghee evenly, Take a handful of mixture & pack it in ur fist, if it packs like a ladoo then ghee in enough, & if it still dry then add some more melted ghee.
- Now with the help of warm water, knead the mixture to a tight dough. Keep it aside for 30 minutes.
- Now from the dough, take small balls & roll them to small puris of 2.5" diameter. Pinch every puri with knife to prevent it to puff while frying.
- Prepare all puris lke this & arrange them in big plates to make them slightly dry at room temperature for around 3 hours.
- Now Heat oil in a wok/kadai & deep fry on medium-low flame all poori.
- Let them cool & store in air tight container.