Skip to main content

Whole Wheat Methi Mathri

Whole Wheat Mathri
Once a week, I prepare either a sweet or a deep fried snack. Today's deep fried snack is savory North Indian Mathri which is quite similar to Shankarpali. These fenugreek and carom seeds flavored Mathris turn more flaky with all purpose flour/maida. But I prefer healthy and fiber rich whole wheat flour.

Ingredients:
Whole Wheat Flour/Atta - 1 cup
Semolina/Rava/Sooji - 2 tbsp
Kasuri Methi/Dry Fenugreek Leaves - 2 tbsp
Carom Seeds/Ajwain/Owa - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Sugar - 1/4 tsp
Baking Soda - 1/8 tsp
Oil - 3 tbsp
Salt

How to prepare Whole Wheat Methi Ajwain Mathri:
  • In a mixing bowl, add whole wheat flour, semolina, carom seeds, fresh ground black pepper, salt, sugar and baking soda. Crush kasuri methi leaves between palms and add it to the bowl. Mix all the ingredients well. You can use all purpose flour/maida as well.
  • Add oil and mix well. The dough will turn crumbly. Oil will make the mathris flaky. Now add water, little at a time to form a firm dough. Keep it covered and let the dough rest for about 30 minutes. You can use unsalted butter instead of oil as well.
  • Divide the dough in 5 round balls. Roll each one slightly thick. Prick with a fork all over so that the mathris don't puff up while frying. Using a cookie cutter cut it into desired shapes. Alternately, you can divide the dough in small balls and roll each one individually. 
  • For triangular mathris, cut out bigger circles with the cookie cutter. Fold each one into a triangle and press a whole black peppercorn or whole clove in the center.
  • Deep fry these rolled round or triangular mathris in medium hot oil. This frying must be a slow process, do not overheat the oil. Fry until mathri turns golden brown.
Enjoy savory Herbed Whole Wheat Crackers with a cup of tea. Store Mathris in an airtight container after cooling.
Labels:

Comments

  1. Priya dharshiniJune 22, 2012 at 1:04 PM

    Guilt-free mathri...Nice recipe,uma.

    ReplyDelete
  2. hamaarethoughts.comJune 22, 2012 at 5:46 PM

    so cute love these with tea MY FAV!
    THANKS FOR SHARING SWEETIE!

    ReplyDelete
  3. Priya SureshJune 23, 2012 at 7:48 AM

    Such a fabulous and super tempting mathris.

    ReplyDelete
  4. kshipraJuly 2, 2012 at 11:57 PM

    good to use whole wheat flour in place of maida.

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more