By Garima Johar
August 22, 2024
Mathri is the perfect crunchy snack to be paired with the monsoon rains. Whether you are having your evening tea or want a mid-meal snack, Punjabi mathri can add some crunch.
2 cups maida ½ cup whole wheat flour 3 tablespoons ghee 5-6 tablespoons water 2 teaspoons ajwain 2 teaspoons kali mirch 2 teaspoons kasuri methi 1 teaspoon jeera 1 pinch hing 1 pinch baking soda Salt to taste Oil for deep frying
Heat some ghee and set aside.
Mix maida, atta, ajwain, kali mirch, kasuri methi, jeera, hing, and salt.
Knead a dough by adding warm ghee and water. Let the dough rest for 15 minutes.
Take small portions of the dough and roll them into thick discs.
Deep fry the mathri till they are golden brown. Let it cool and serve.