Punjabi Matthi Recipe
Recipe By Better Butter
Crisp khasta melting in mouth dry snack, must on festivals and family functions. Tastes best with tea, coffee and mango pickle. Stays well for more than 20 days in fact vanishes before that.
4.4
20 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Punjabi Matthi Recipe
- 1 cup All purpose flour / maida
- 1/4-1/2 cup butter milk/ Mattha
- As required oil for deep frying and little for kneading dough
- 1/4 teaspoon Jeera
- 1/4 teaspoon Ajwain
- 1/2 teaspoon Black pepper
- As required Salt
- As required Chat masala as per needed
Nutrition
value
value
901
calories per serving
7 g Fat49 g Protein159 g Carbs5 g FiberOther
Current Totals
- Fat7g
- Protein49g
- Carbs159g
- Fiber5g
MacroNutrients
- Carbs159g
- Protein49g
- Fiber5g
Fats
- Fat7g
Vitamins & Minerals
- Calcium1173mg
- Iron3mg
- Vitamin A58mcg
- Vitamin B1< 1mg
- Vitamin B22mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B971mcg
- Vitamin B124mcg
- Vitamin C8mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium156mg
- Manganese1mg
- Phosphorus1062mg
- Selenium19mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter