Serving: 44 – 45 mathari
Cooking Time: 1 hr
- 2 cups whole wheat flour
- Salt to taste
- 3 tbsp ghee (clarified butter)
- Warm water for kneading the dough
- Oil for frying
Take a deep bowl and add whole wheat flour in it. Add ghee and salt in it.
Mix ghee and salt nicely with the flour. It should resemble bread crumbs. It will look like the first picture given above. Using warm water as required, knead it into a stiff dough. Cover and keep the dough to rest for at least 15 minutes.
Then make small small balls out of the dough, approximately half the size of a lime.
Now roll the balls into small circles as shown in the picture above. Prick the rolled mathari with a fork all over its surface, this is done so that mathari do not puff up and be nice and crispy.
Heat oil in a deep kadhai and when oil is hot enough add rolled mathari dough in the oil in batches of 7-8 and fry them till it is light golden brown in color. Keep the gas on medium heat, otherwise it will cook from outside and will remain raw from inside. The mathari will also not be crispy. Keep stirring the mathari up side down in intervals so that it is evenly cooked.
Fry the mathari till is light golden brown in color, do not over fry them as after taking it out from the oil it keeps on cooking on its own heat so if you will over fry them it will turn dark brown and will become hard.
Take out matharis on an absorbent paper. Like this make rest of the matharis. When it is cooled completely store them in an air tight container and enjoy with a hot cup of tea or coffee. These are good for around 10-15 days in normal room temperature. Make this easy snack ahead of time this Diwali and enjoy with your friends and family. Do try this and let me know how you like it. Enjoy !!
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