Punjabi Masala Mathri Recipe - Punjabi Mathri Recipe

Ingredients

Refined Flour - 2 cups (250 grams)

Wheat flour - 1/2 cup (75 grams)

Gram flour - 1/2 cup (50 grams)

Semolina - 1/4 cup (50 grams)

Oil - 1/2 cup

Cumin seeds - 1/2 tsp

Carom seeds - 1/2 tbsp

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

Black pepper - 1/2 tsp

Clove - 4

Salt - Less than 1 tsp or to taste

Asafoetida - 1 pinch

Dry Fenugreek leaves - 2 tbsp

Directions

Getting ready:

Coarsely ground coriander seeds, fennel seeds, black pepper and clove in a mixture grinder or in ihe mortar pestle.

Making:

In a big mixing bowl, add refined flour, wheat flour, gram flour, semolina, salt, cumin seed, carom seeds, asafoetida, dry fenugreek leaves and coarsely ground spices. Mix everything really well and then add some oil to it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 15 to 20 minutes. After this, knead the dough again until smooth and make small lumps from it. Lift a lump, roll round and flatten it a little on your palms. Repeat the process with other dough lumps as well. Heat enough oil in a wok and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown and crusty. Drain out the fried ones on kitchen paper towels to remove excess oil. Likewise fry the rest.

Serving:

Let the mathris cool down completely and then store them in any air tight container. It keeps good for 2 months. Serve them with any pickle and relish eating.