My husband bought haldiram mathri last week from the Indian store. The mathri was very tasty and all the mathri's got over in an hour. Since last week we have been reminiscing about the mathri's, so I thought of making a container full of them to last longer than an hour. I also took some of them when I was having a potluck lunch with my friends. Everyone loved the mathri's.
Ingredients2 cups flour (I used 1/2 cup whole wheat flour and 1 1/2 cup flour----makes around 50 matharis)
1 tablespoon methi or fenugreek powder
1 teaspoon chili powder or as desired
1 1/2 teaspoon ajwain or caraway seeds
2 teaspoon oil
salt for taste
oil for frying
Method
Mix fenugreek powder, the flours, chili powder, salt, chili powder, 2 teaspoon oil and ajwain. Mix in water to make a tight dough like the chappati dough. Break small balls of the dough with your fingers and stretch it to make thin 2-inch diameter discs. Punch some holes with a fork so that the mathri won't puff like a puri while frying. Fry it in hot oil on medium heat till golden brown and crisp. Store in an air tight container. Serve with tea as snacks.
