Khasta Dhaniya Mathri
Deep-fried Indian flaky biscuits with coriander leaves and spices
Ingredients
- 2 cup all-purpose flour / maida
- ½ cup whole wheat flour / atta
- ¼ cup oil
- 2 tbsp ghee
- 1 tsp cumin seeds / jeera
- ½ tsp black pepper crushed
- ½ tsp carom seeds / ajwain
- Salt to taste
- ½ cup tightly packed coriander leaves finely chopped
- 1 tbsp dried fenugreek leaves / kasuri methi
- Oil for deep frying
Instructions
- In a large bowl, add the maida, atta, coriander leaves, jeera, ajwain, black pepper and salt. Mix well.
- Add oil, ghee and mix with hands until well combined. Now add warm water little by little and knead to a hard dough. Cover with a damp cloth and keep aside for 30 minutes.
- Knead the dough again for a minute. Divide the dough into small lemon-sized balls. Flatten them gently between your palms. Repeat for all balls and keep them covered.
- Now heat oil for deep frying. When the oil is hot, reduce the heat to low. Fry the flattened balls in small batches until all sides turn golden brown.
- Drain the excess oil in a tissue paper. Once they are cool, store them in an air-tight container.
Notes
- You can make mathri with all-purpose flour only. Also adding atta makes it less crumbly.
- Since the dough is hard, there will be slight cracks on the sides while flattening them. If the dough is too soft, it might break apart while frying.
- It is important to fry them in low heat otherwise they will be uncooked inside.