Mazedaar Masala Mathri

Whenever it rains we Indians feel like to have some hot beverages with some snacks especially fried food. So here is an easy recipe of MASALA MATHRI, which tastes so good with tea, pickle and it can be stored for 1-2 months in an air tight container.

Ingredients:

1. Wheat Flour (maida) - 2 cups
2. Flour (atta) - 1/2 cup
3. Gram flour (besan) - 1/2 cup
4. Semolina (sooji) - 1/4 cup
5. Cumin seeds (jeera) - 1/2 tsp
6. Carom seeds (ajwain) - 1/2 tbsp
7. Dry Coriander seeds (dhaniya ke beej) - 1/2 tsp
8. Fennel seeds (saunf) - 1/2 tsp
9. Black pepper(sabut kali mirch) - 1/2 tsp
10. Clove(laung) - 3
11. Asafoetida(heeng) - 1 pinch
12. Salt - according to taste
13. Cooking oil

Directions:

1. Coarsely grind cumin seeds, carom seeds, dry coriander seeds, fennel seeds, cloves and black pepper.

2. In a mixing bowl add flour, wheat flour, gram flour, semolina, salt, asafoetida, and coarsely ground spices. You can also add 4-5 dry fenugreek leaves(sukhi methi ke patte). I didn't add due to non availability.

3. Mix the ingredients and then add 3-4 tablespoon oil to it and mix well. Now slowly began to add water in small portions. The finished dough should be tight. Cover it and let it rest for 15 to 20 minutes.

4. Knead the dough again until smooth and make slightly small balls from it. Flatten it round with rolling pin(belan). Poke holes with fork all over it to avoid puffing. Repeat the process with other dough balls as well.

5. Heat oil in a deep frying pan and gently slide as many mathris as possible into it and fry on medium-low flame until they turn golden brown.

6. Use kitchen paper towels to remove excess oil.

7. Let the mathris cool down completely and then store them in air tight container.