Thursday, 25 February 2016

Meethi Mathri

Meethi Mathri is usually cooked during festivals like Diwali or Holi. I tried it first time on Ahoi Ashtami vrat as we cook five different kinds of things at home including sweet and salty on this fast.
Its crisp from outside and soft from inside and sweetened with jaggery/ gur.

Ingredients :

2 Cup Whole wheat flour/Atta
1/2 cup Semolina/Sooji
3/4 cup Jaggery/gur
1/4 cup Clarified Butter/ Ghee
3-4 tbsp Fennel seeds/Saunf
Oil for deep frying

Method : Pour 1/2 cup water in pan and keep it on flame for boil add jaggery to it and mix till it is dissolved in water. Switch off flame put jaggery syrup aside. In another bowl mix all other ingredients and knead dough with jaggery syrup. Dough should be hard in texture , once done keep it aside for around 20 mins.

After 20 mins take one big size ball from dough and roll it with rolling pin 1/2 cm thick round. Now cut it into round shapes with help of cookie cutter or small katori. Heat oil in wok start frying mathris when oil is medium hot on low flame . Flip them once they are light brown in color from one side. Take them out once they are fried from both sides.

Keep them on kitchen towel to remove excess oil and cool them. Store them in air tight container for later use.

They are healthy as made from whole wheat flour and jaggery.

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