By Devi Poojari
July 26, 2023
Flaky, crisp and big on flavour than a standard biscuit, this whole wheat mathri is satisfying to munch on while sipping on your evening cup of tea.
1 cup wheat flour 2 tablespoons rava 2 tablespoons kasuri methi 1 teaspoon crushed black pepper ½ teaspoon carom seeds 2 tablespoons ghee Water, for kneading Salt, to taste Oil, for deep-frying
Add the rava and wheat flour to a bowl, along with the kasuri methi, black pepper, carom seeds and salt.
Mix well to combine and add the ghee and rub it into the mixture using your fingers.
Meanwhile, heat the oil in a pot as you slowly drizzle the water into the dry mixture to knead into a dough.
Allow the dough to rest for 10 minutes and divide into marble-sized balls.
Roll out into small, thin discs and drop gently in the hot oil to fry on both sides.
Once browned, remove from the oil and let it cool completely before storing in an air-tight jar.