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Ingredient
Spiral Mathri
Introduce
Chef :
Karan Tripathi (Food Fanatic)Spiral Mathri
An age old snack that's popular especially in North India, mathri works best with a cup of chai in the morning or in the evening ✨
Ingredient
Food ration :
2 servingsCooking time :
1 hour
4-5 tbsp
flour
2 tbsp
sooji
1/2 tsp
ajwain
1/4 cup
water {to knead the dough}
2-3 tbsp
oil (for dough)
2-3 tbsp
rice flour
2-3 tbsp
ghee
Cooking instructions
* Step 1
Combine flour, sooji, salt and oil in a bowl. Then add water and knead a stiff dough. Let the dough rest for 10-15 mins.
* Step 2
Divide the dough in 6 balls and roll each of them.
* Step 3
Make a slurry with ghee and flour and apply it on the first layer.
* Step 4
After applying the paste of flour and ghee, dust a little bit of rice flour before placing another layer of the dough. This is done to avoid the layers getting stuck together.
* Step 5
Repeat the same process for all the layers.
* Step 6
Now carefully roll the dough, cover it with a kitchen towel and keep it in the fridge for 10 mins. This will set the dough.
* Step 7
After 10 mins. Take it out of the fridge and cut 1/2 cm thick rounds of the dough. You should be able to see all the layers.
* Step 8
Now carefully roll out the dough using a rolling pin.
* Step 9
Deep fry the mathris on low flame for 8-10 mins, till golden brown and crisp.
* Step 10
Cool and serve with chai. These mathris, if stored in an air tight container, will remain good for upto a month.
Note: if there is a photo you can click to enlarge it
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