Prep Time: 18-20 minutes
Cook Time: 15 minutes
Serves: 40 Mathris
- Whole Wheat flour (Aata): ½ Cup
- Plain Flour (Maida): 1 cup
- Salt: 1 Teaspoon or to taste
- Kalonji (Black Seeds): ½ teaspoon
- Oil / Butter / Ghee: 3 Tablespoons
- Red chili Powder: ½ teaspoon
- Dried methi leaves (Fenugreek leaves): 4 tablespoons
- Water: ½ cup or as required to knead the dough
- Mix the flours with salt, black seeds, red chili powder and dried methi leaves.
- Add oil and mix again.
- Using water knead a stiff dough. Cover it with a wet cloth and keep it aside for 10 minutes
- Divide the dough into 40 equal portions and roll into balls.
- Roll each ball into 1 ½ -inch diameter circle.
- Or else, you can roll the dough into a large circle and use a cookie cutter to cut them into circles.
- Prick each circle evenly with a fork or knife, to prevent them from puffing while cooking.
For deep frying:
- Heat oil in high flame for deep fry.
- Add a few mathris at a time in the hot oil. Once mathris are added to oil, lower the heat. Cook in low heat flipping the sides in every 2 minutes for 6-8 minutes or till both sides are light brown and crispy.
- Let the oil heat in high flame again and repeat the process till all mathris are fried.
- Preheat the oven to 350 F / 180 C for 10 minutes.
- Brush oil/ butter on both sides of each cookie and arrange the dough circles on a greased tray or baking sheet.
- Bake the cookies for 8 minutes, flip the side and bake again for 7 minutes or until light brown and crisp.
- Remove the Mathris out of the oven and serve hot. Or, allow them to cool completely and store the Baked Mathris in an airtight container.